Start by peeling and dicing the pear into bite-sized pieces. Toss with lemon juice to prevent browning and set aside.

In a large skillet over medium heat, add the pancetta. Sauté for 5-7 minutes until crispy and golden brown. Remove with a slotted spoon and drain on paper towel, leaving 3 tablespoons of fat.

Add the sliced shallots to the skillet with the pancetta fat, cooking for about 1 minute until softened. Stir in Dijon mustard.

Add the frozen peas and diced pears to the skillet. Cook gently for about 5 minutes until the peas are warmed and pears soften.

Remove from heat and mix in half of the crispy pancetta, chopped parsley, and black pepper. Transfer to serving bowl and top with remaining pancetta and lemon zest.