Preheat the oven to 200°C.
Cook macaroni in boiling salted water for 8-10 minutes until just undercooked, then drain and set aside.
Fry pancetta until crisp, add thyme and spring onions, cook for 4 minutes, and combine with the pasta.
Melt butter with flour, nutmeg, and mustard in a pan over medium heat.
Gradually whisk in the combined milk and cream to create a smooth sauce.
Boil the sauce for two minutes to thicken, then stir in most of the dolcelatte and parmesan.
Mix the cheese sauce into the pasta and transfer to a casserole dish or individual ramekins.
Top with remaining cheese and breadcrumbs, then bake for 20-30 minutes until golden.
Garnish with fresh chopped parsley before serving.