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 about 5-7 minutes until golden brown and crispy.

Drain excess fat from the skillet, leaving about 3 tablespoons. Add shallots and sauté for approximately 1 minute until soft.

Add the frozen peas and diced pears. Cook for about 5 minutes until peas are heated through and bright green.

Turn off the heat and fold in half of the crispy pancetta, parsley, and a pinch of black pepper. Mix until combined.

Transfer to a serving bowl and sprinkle the remaining pancetta on top. Garnish with lemon zest and more parsley.