Begin by peeling and dicing the pear into small cubes. Toss with lemon juice to prevent browning.

Heat a large skillet over medium heat and add the pancetta. Cook for 5–7 minutes until crispy. Remove and drain on paper towels, leaving 3 tablespoons of fat.

In the same skillet, add shallots and sauté for about 1 minute. Stir in mustard and blend with the shallots.

Add diced pears and frozen peas to the skillet, stirring together. Cook for approximately 5 minutes until heated through.

Reduce heat to low, incorporate half of the pancetta and chopped parsley. Stir and let combine for an additional 2–3 minutes. Garnish with remaining pancetta and lemon zest.