Begin by peeling the pear and slicing it in half, removing the core. Dice the pear into small pieces and toss them in a bowl with a squeeze of fresh lemon juice.

Heat a large skillet over medium heat and add the diced pancetta. Sauté for about 5–7 minutes, or until crispy and golden brown.

In the same skillet with the pancetta drippings, add diced shallots and cook for approximately 1 minute, stirring frequently until soft and translucent.

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

Remove from heat and mix in half of the crispy pancetta, chopped parsley, and freshly cracked black pepper.