Start by peeling, slicing, and dicing one pear into small chunks. Toss the pieces in a little lemon juice and set aside.

In a large skillet, heat the pan over medium heat and add the diced pancetta. Sauté for about 5–7 minutes until crispy and golden. Remove with a slotted spoon but leave about 3 tablespoons of fat in the pan.

Add the sliced shallots to the skillet and sauté them in the pancetta fat for about 1 minute until they are softened and translucent.

Stir in 1 tablespoon of Dijon mustard with the sautéed shallots and cook for another minute.

Add the frozen peas and prepared pear chunks into the skillet, stirring gently. Cook for about 5 minutes until the peas are warmed through.

Mix in half of the crispy pancetta along with chopped parsley and a sprinkle of black pepper. Transfer to a serving bowl, topping with the remaining pancetta and a zest of lemon.