Heat a large skillet over medium-low heat. Add the pancetta and cook until brown and crispy, 8 to 10 minutes. Remove to a plate lined with paper towels.
Turn the heat up to medium high. Add the chard to the skillet, season with salt and pepper and cook, stirring ever minute, until wilted, 3 to 4 minutes.
Transfer to a serving bowl. Top with the pine nuts, pancetta and ricotta salata. Taste and adjust the seasoning if necessary.
Recipe courtesy of Brian Boitano