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

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

In the same skillet with the reserved pancetta fat, add finely sliced shallots and sauté for about 1 minute until translucent.

Stir in a tablespoon of Dijon mustard and cook for an additional 30 seconds to meld flavors.

Introduce the frozen peas and diced pears into the skillet, stirring to combine. Cook for 5 minutes.

Remove from heat and fold in half of the crispy pancetta, parsley, and black pepper. Toss to combine.

Top with remaining pancetta and garnish with lemon zest before serving.