Prepare the pear by peeling, slicing in half, removing the core, and dicing into small cubes. Toss with lemon juice to prevent browning.

In a large skillet, cook diced pancetta over medium heat for 5-7 minutes until golden brown and crispy. Remove pancetta with a slotted spoon, leaving fat in the pan.

Add diced shallots to the same skillet and sauté for about 1 minute until softened. Mix in Dijon mustard and cook for an additional 30 seconds.

Add frozen peas and diced pears to the skillet, stirring for about 5 minutes until warmed through.

Turn off heat, stir in half of the reserved pancetta, chopped parsley, and black pepper.

Transfer to a serving bowl and top with remaining pancetta and lemon zest before serving.