Put a large pan of water on a high flame to warm up.
Slice the mushrooms as preferred and set aside; I like to cut mine in halves or quarters.
Chop the Ham Hock and set aside as well; I like to chop mine in cubes about half a centimeter in size, so to ensure there is at least a piece in each bite.
Warm-up a frying pan with the 10 sprays of cooking spray in it. Once warm, add the chopped mushrooms and mix well on medium heat. After 2-3 minutes, put a lid on the pan and reduce the flame to low.
As the mushrooms cook, they will release some water, which will add flavor to the dish. This process will take between 5 and 10 minutes, depending on the size of the pieces of mushroom and how low the flame is.
Meanwhile, once the water boils, add some salt and the spaghetti to it, mix well and allow to cook as per packaging description or your preference.
In the meantime, remove the lid from the mushrooms and add the ham hock, parsley, black pepper, and salt to taste and mix well, always keeping the frying pan on low heat. After 2 minutes, remove from the heat.
Warm up the milk for 30 seconds in the microwave and mix the cream cheese in it; the cream cheese will not completely melt in the milk, but not to worry – it will once it is mixed with the mushrooms and ham.
Once cooked and ready, drain the pasta, without over draining it, and add it to the mushroom and ham mixture together with the milk and cream cheese mixture.
Mix well, return to the low flame for 30 seconds if deemed necessary, then divide into two plates and serve.