Step‑By‑Step Instructions

• Begin by peeling, slicing, and dicing the ripe pear into small pieces. Place the diced pear into a small bowl, then stir in the juice of one lemon to help preserve its color and prevent browning. Set aside.
• Heat a large skillet over medium heat and add the diced pancetta to the pan. Cook for about 5-7 minutes, or until the pancetta turns golden and crispy. Use a slotted spoon to remove the pancetta and transfer it to a paper towel-lined plate to drain.
• In the same skillet with the pancetta drippings, add the thinly sliced shallots. Sauté for about 1-2 minutes until softened. Stir in the teaspoon of Dijon mustard and cook for another minute.
• Stir in the frozen peas and prepared pear. Cook together for about 5 minutes, stirring occasionally, until heated through and slightly softened.
• Turn off the heat and add half of the cooked pancetta back into the skillet with the parsley. Stir well, taste, and season with freshly ground black pepper. Transfer to a serving bowl, topping with remaining pancetta and lemon zest. Serve immediately.