Winter Pasta with Chinese Cabbage, Bacon and Mushrooms

Wash and slice the mushrooms. Wash the Chinese cabbage and cut into 1 cm wide strips.

Cook the pasta in plenty of salted water until al dente. In the meantime, heat the oil in a frying pan (or in a wok) and fry the bacon cubes until crispy.

Add the mushrooms and fry them. Remove the mushrooms and bacon from the pan and set aside.

Briefly sauté the Chinese cabbage, then continue to sauté for 5 minutes. Add mushrooms and bacon, season with salt, pepper and parsley.

Mix everything with the pasta, arrange in a plate. At the end, drizzle with olive oil and sprinkle with Parmesan cheese.

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