Chop the onion and parsley.

Dice the smoked pork belly into small pieces.

Cook the spaghetti according to package instructions until al dente. Wash with some cold water to stop it from cooking more. Drain and set aside.

Heat olive oil in a large skillet over medium heat.

Add the diced pork belly and chopped onion.

Sauté for about 7 minutes, stirring occasionally, until the pork belly is crispy and the onion is golden brown.

Reduce the heat to low. Add the heavy cream to the skillet, stirring to combine.

In a small bowl, whisk together the flour and water until smooth. Pour this mixture into the skillet, stirring constantly to prevent lumps.

Add garlic powder, salt, and pepper to taste.

Let the sauce simmer for 10 minutes, stirring occasionally, until it thickens.

Add the cooked spaghetti to the skillet.

Toss gently to coat the pasta evenly in the creamy sauce.

Remove from heat and sprinkle with freshly chopped parsley.

Serve hot with a generous topping of grated Parmesan cheese.

Taste and adjust seasoning if needed.