Watercress and mushroom pasta

Boil water in a pot, add salt, and boil the spaghetti until it has a slightly firm al dente (a little bit of the core remains in the center). (Approximately: about 1 minute before the displayed time. Here we will be 4 minutes.

Tear the watercress leaves and use them as a finishing touch. Finely chop the stems. Cut the white mushrooms into 5mm pieces

Put A into a frying pan and heat until fragrant, then add the white mushrooms and watercress stems only and stir-fry, allowing the flavor and aroma to blend with the oil

Add the cooking water, parsley, and 1 slice of prosciutto (tear into bite-sized pieces by hand) to 3, then add 1, B, and the remaining watercress (tips of the leaves), mix well, and serve in a serving dish. Top with the remaining prosciutto and sprinkle with parsley