Oh, frisee au lardons? Ooohh La La! You can fridgerate em but be sure to bring them back to room temperature before serving with a gooey, runny poached egg over the top.

You could do them ahead in a frying pan, put them in the fridge and then just before serving spread them on a baking sheet to re-crisp them in the oven. Should only take a few minutes, if they're already cooked.

I've done this with regular slab bacon for a lardon/poached egg/frisee salad - can't imagine pancetta wouldn't work just as well.