Season the pork shoulder strips with salt and black pepper on all sides.

Warm 1 tablespoon of oil in a large skillet over medium heat. Add the smoked bacon and let it cook until golden and lightly crisp. Transfer the bacon to a plate and set it aside.

Add the seasoned pork to the same skillet. Let it cook for about 3 minutes on each side. The pork does not need a deep golden crust because it will finish cooking gently under the lid.

Add the chopped onion and cook it with the pork for about 5 minutes, stirring occasionally, until the onion begins to soften.

Pour in 3/4 cup of water, then add the bay leaves and 1/2 teaspoon salt. Cover the skillet, reduce the heat, and let the pork simmer gently for about 20 minutes, or until it is tender. If the liquid disappears too quickly, add a small splash of hot water.

While the pork is simmering, warm the remaining 2 tablespoons of oil in a separate large skillet. Add the sliced cabbage, cover, and let it cook over low heat for about 5 minutes.

Stir the grated carrot into the cabbage and cook for another 3 minutes. Add 1/2 teaspoon salt and the chopped parsley, then cover and cook for about 7 minutes more. The cabbage should be tender but still have a little texture.

Meanwhile, bring 1 liter of water to a boil in a large pot and add 1 teaspoon salt. Add the penne and cook according to the package directions until tender. Drain the pasta well.

Add the pork and onion mixture, cooked cabbage and carrot, and golden bacon to the drained pasta. Gently toss until everything is evenly combined. Taste and add more salt or black pepper only if needed.