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First, prepare the Ingredients: Finely chop the onion and fresh parsley. Dice the smoked pork belly into small pieces.
Second, Cook the spaghetti according to package instructions until al dente. Drain and set aside.
Heat the oil in a large skillet over medium-low heat. Add the diced smoked pork belly and chopped onion to the skillet.Sauté for about 7 minutes, stirring occasionally, until the pork belly is crispy and the onion is golden brown.
Once the pork belly and onion are golden, pour in the heavy cream. Sprinkle in the garlic powder, salt, and pepper to taste. Stir well to combine. Let the mixture simmer over medium heat for about 10 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
Combine with Spaghetti. Add the cooked spaghetti to the skillet with the creamy sauce. Gently toss the spaghetti in the sauce until evenly coated. Let the spaghetti simmer in the sauce for a couple of minutes to absorb the flavors and ensure everything is well combined.
Once the spaghetti is well coated and heated through, remove the skillet from the heat. Sprinkle freshly chopped parsley over the creamy carbonara. Taste and adjust seasoning if needed. Serve hot, garnished with grated Parmesan cheese on top.