Peel, slice, and dice the Bartlett pear into small pieces. Toss with lemon juice to prevent browning.

In a large skillet over medium heat, cook diced pancetta until crispy and golden, about 5-7 minutes.

Remove pancetta, leaving 3 tablespoons of fat. Sauté finely chopped shallot in the skillet until translucent.

Stir in Dijon mustard and cook for another minute.

Add frozen peas and prepared pear to the skillet, cooking for about 5 minutes until heated through.

Fold in half of the crispy pancetta, chopped parsley, and black pepper.

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