1 16-oz. package spaghetti
9 oz full-fat (at least 38%) heavy cream
8.5-oz can tomato paste
2 cups shredded mozzarella cheese
Cook spaghetti in salted water until al dente. Drain.
Mix together the heavy cream, tomato paste, and 1½ cups of cheese. Add salt to taste.
Toss the mixture with the hot pasta.
Place in a 9×13.
Top with the remaining ½ cup of shredded mozzarella (you can add more cheese if desired).
Bake uncovered at 350-400°F for 15-20 minutes until the top starts bubbling.