For 4 people
For 4 people
Finely chop the green leaves of the chard and sauté them in a pan with a little fat.
Grate the pecorino cheese and melt it with liquid cream in a bain-marie.
While the spaghetti is cooking al dente, toss it with the chard and add the pecorino sauce. Heat everything over low heat for 2 minutes.
Just before serving, add coppa.
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