Bring water with salt to a boil and cook the pasta al dente, according to direction on the packaging.

Wash shredded Napa cabbage, cut cooked ham in julienne and cut some shavings from cheese and grate rest of cheese.

Heat olive oil in a skillet and add garlic, cook until fragrant, about 1 minute.

Add ham julienne and cook a 1 minute.

Add cabbage, 1/2 teaspoon of salt and pepper. Toss to coat and stir until wilted.

Add 1/2 cup of cream and cook, uncovered, a few minutes until cabbage is tender a sauce is reduced and covers cabbage.

Season with pepper and salt to taste.

Drain pasta, reserve 1/2 cup of cooking water.

Add pasta to cabbage mixture, add grated cheese and parsley and toss to coat. Add some cooking water if needed.

Transfer to plate and garnish with some parsley and cheese shavings.