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Cook linguine in boiling water until al dente, 8 to 10 minutes. Reserve 1/2 cup pasta water; drain pasta. Meanwhile, heat oil in a large, deep skillet over medium-high heat. Add ham and cook, stirring occasionally, until deep golden brown, 6 to 8 minutes.
Stir in garlic and cabbage, cover, reduce heat to medium-low and cook, stirring halfway through, until wilted and tender, 3 to 4 minutes more. Add linguine, 1/4 cup of pasta water (or more to moisten), cheese and pepper. Toss to combine and serve. Garnish with more cheese, if you like.