Preheat the oven to 425. Cook the pancetta in a frying pan over medium to high heat until crisp. Drain pancetta on paper towels. Wipe out the same frying pan. Beat eggs in a bowl. Add salt, pepper, herbes de provence, cream and alouette cheese. Beat all together until combined. Add butter to the frying pan and melt on medium-low heat. Add egg mixture and stir, scrambling the eggs. Do not overcook. Eggs should be loose and not completely done. Unfold sheet of puff pastry and roll out to ( ). Place pastry on cooking sheet that has been lined with parchment paper. Sprinkle half of the grated Gruyere cheese down the center. Then spread the pancetta on top. On top of that, spread the cooked eggs leaving a two inch border on either side. On top of the eggs, add the rest of the gruyere cheese. Beat the extra egg with 2 teaspoons of water. Brush the border with the egg wash. Then cut the pastry from the filling to the outer edge 5 or six times on each side. Fold the edges over the filling, overlapping the edges. Paint the entire top of the pastry with the egg wash and sprinkle with parmesan cheese. Bake for 15 - 20 minutes until golden brown. Remove from oven and let sit 3 to 5 minutes before slicing.