Cook the spaghetti

• Bring a large pot of salted water to a boil.
• Cook the spaghetti until al dente, then drain, keeping a little pasta water.

Fry the pork belly and onion

• Heat the olive oil in a large pan over medium heat.
• Add the smoked pork belly and fry until golden and the fat renders.
• Add the chopped onion and cook until soft and translucent.

Build the creamy sauce

• Season the pan with garlic powder, salt and pepper.
• Pour in the heavy cream and let it heat gently without boiling.

Combine and serve

• Add the drained spaghetti to the pan and toss with tongs until well coated, loosening with a splash of pasta water if needed.
• Sprinkle with fresh parsley and extra black pepper and serve immediately.