Slice half a head of fresh cabbage into thin strips. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the cabbage and a pinch of salt. Sauté for about 5–7 minutes, stirring occasionally until tender.

If using bacon or pancetta, add it to the skillet after the cabbage has softened and cook for an additional 4–5 minutes until crispy.

In a separate bowl, whisk together 2 eggs, 1 cup of grated Parmesan cheese, and freshly ground black pepper until smooth.

Once the bacon is crispy, reduce heat to low and pour the egg mixture over the cabbage. Stir quickly to coat and prevent scrambling.

Remove from heat and transfer to serving plates. Garnish with additional Parmesan cheese and black pepper.