Heat a medium sauce pan. Add pancetta and cook until edges are golden brown and fat has pooled from the bottom.

While pancetta cooks, zest lemon and then juice it.

In large salad bowl, place arugula and parsley. Using a slotted spoon, place pancetta on top, along with crumbled goat cheese, and red onion.

Place excess fat from pan in small bowl, and whisk together with lemon juice, a pinch of salt, and a dash of pepper.

Pour over salad, and garnish with a few pinches of lemon zest. Serve immediately.