Spaghetti Carbonara

chef

Monica Copetti

Other Ingredients

600 g. Spaghetti

100 ml. Heavy Cream

100 g. Pecorini Cheese Grated

Serve 6

Cook the spaghetti in boiling salted water. In the meantime, pour the Carbonara sauce into a saucepan  and let it oxygenate over high heat with few tablespoons of pasta cooking water and the heavy cream. The sauce is ready when it becomes creamy. Toss the spaghetti cooked al dente in the sauce  and serve with a sprinkle of grated Pecorino romano cheese.