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Prep the pear. Peel, slice, and small dice the pear. Place it in a small bowl and stir with the lemon juice. Set aside.
Cook the pancetta. Heat a large skillet over medium heat. Add the pancetta and cook until golden brown. Using a slotted spoon, remove the pancetta to a paper towel-lined plate. Drain off some of the rendered fat, leaving about 3 tablespoons in the pan.
Add the shallots. Add the sliced shallots and cook for about a minute, until softened, then stir in the mustard.
Add the peas and pears. Add the peas and pears to the pan. Stir for about 5 minutes, until the peas are warmed through.
Stir in pancetta and parsley. Turn off the heat, then stir in half the pancetta, the parsley, and black pepper.
Serve. Transfer the peas to a large serving bowl, top with the remaining pancetta, and garnish with lemon zest.