Begin by peeling and slicing the pear into thin wedges, then dicing them into bite-sized pieces. Toss the pear with a splash of fresh lemon juice to prevent browning.

Heat a large skillet over medium heat and add the diced pancetta. Cook for about 5-7 minutes, stirring frequently, until golden brown and crispy.

Once the pancetta is crispy, add the sliced shallots to the skillet and sauté for 2-3 minutes until soft and translucent. Stir in a tablespoon of Dijon mustard and cook for an additional minute.

Add the frozen peas and prepared pear to the skillet. Stir together and cook for about 5 minutes until the peas are warm and the pears are tender.

Remove from heat and stir in half of the crispy pancetta and freshly chopped parsley. Season with black pepper to taste. Transfer to a serving bowl and garnish with remaining pancetta and lemon zest.