Begin by peeling and slicing the pear into small, even dice. Toss the diced fruit with a splash of lemon juice to prevent browning.

In a medium skillet, heat the pan over medium heat and add the diced pancetta. Cook for about 4-5 minutes until it becomes golden and crispy. Remove the pancetta and drain on a paper towel.

Add finely chopped shallots to the pancetta fat in the skillet and sauté for about 1 minute until softened. Stir in a tablespoon of Dijon mustard.

Add the frozen peas and prepared pear to the skillet. Cook for approximately 5 minutes, stirring occasionally, until warmed through and tender.

Remove the skillet from heat. Stir in half of the crispy pancetta, parsley, and a sprinkle of black pepper. Transfer to a serving bowl, topping with remaining pancetta and lemon zest.