Cook the spaghetti. Meanwhile, cut the mozzarella into small cubes. Put the cream and tomatoes in a shallow saucepan with a large surface, so the mozzarella will not stick together. Warm up slowly. Gradually add the mozzarella, stir gently. When the sauce is hot (not boiling), season with salt and pepper. I add a dash of dark balsamic vinegar, but be careful, too much of it makes the sauce too sour. Now fresh or dried basil.
Put the cooked spaghetti on the plates, pour the sauce on top.
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