Begin by peeling, slicing, and dicing one ripe pear. Toss with lemon juice to prevent browning.

Heat a large skillet over medium heat and add diced pancetta. Cook until golden brown and crispy, about 5–7 minutes.

Remove pancetta from the skillet, leaving the rendered fat. In the same skillet, add sliced shallots and sauté until soft and translucent, about 1–2 minutes.

Mix in a teaspoon of Dijon mustard, stirring to combine.

Stir in the frozen peas and diced pears, cooking for about 5 minutes until heated through.

Fold in half of the crispy pancetta, chopped parsley, and a sprinkle of black pepper, mixing thoroughly.

Transfer to a serving bowl, garnish with remaining pancetta and lemon zest, and serve.