Begin by peeling the pear and slicing it into thin pieces before dicing them into small cubes. Toss the diced fruit with fresh lemon juice to keep its color.

In a large skillet over medium heat, add diced pancetta and cook for about 5–7 minutes until crispy. Remove and drain on paper towel, reserving a tablespoon of fat.

With the reserved fat, add sliced shallots to the skillet and sauté for 1 minute until fragrant. Stir in Dijon mustard and cook for another minute.

Add frozen peas and prepared diced pears to the skillet. Cook for approximately 5 minutes until the peas are heated and the pears are tender.

Remove from heat and fold in half of the crispy pancetta, freshly chopped parsley, and add black pepper for seasoning. Transfer to a serving bowl and top with remaining pancetta and lemon zest.