Cut the watercress into bite-sized pieces. Slice the king oyster mushroom thinly after cutting into smaller sections. Thinly slice the garlic and remove its core.

Cut the bacon into 1cm wide strips.

Boil a pot of water with salt and cook the spaghetti 1–2 minutes less than the package instructions. Reserve 50cc of the pasta water.

Heat olive oil and garlic in a pan over low heat until crispy, then remove the garlic chips. Increase to medium heat, add bacon and mushrooms, and sauté for 2 minutes. Add reserved pasta water, spaghetti, watercress, and salt lemon ingredients, then quickly stir-fry.