Heat a skillet over medium heat and cook the pork belly until golden and crispy, about 5-7 minutes. Cut it into bite-sized chunks, season lightly with salt, and set aside.

In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually around 8-10 minutes.

While the pasta cooks, melt the butter in a separate pan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the ssamjang and mix well.

Pour in the cream, stirring to combine. Let it simmer for 3 minutes, then add the pan-fried pork belly to reheat.

Once your spaghetti is al dente, reserve about 1 cup of pasta water before draining. Add the drained pasta to the sauce, followed by the parmesan cheese, red pepper flakes, and pepper. Gradually whisk in pasta water until you achieve a silky sauce.

Taste the dish and add salt if necessary. Serve hot, topped with extra parmesan, chopped green onions, and a soft boiled egg if desired.