Start by peeling, slicing, and dicing the pear into small cubes. Toss with lemon juice to prevent browning.

In a large skillet, add the diced pancetta and cook for about 5-7 minutes until crispy. Drain on paper towels.

Add the sliced shallots to the skillet with reserved fat. Sauté for about 1-2 minutes until soft and translucent.

Stir in the Dijon mustard, then add frozen peas and diced pears. Cook together for about 5 minutes until heated through.

Remove from heat and stir in half of the crispy pancetta, parsley, and black pepper.

Transfer to a serving bowl and top with remaining pancetta, garnish with lemon zest and additional parsley.