DAE cook pasta this way? my papa taught me that you can just use a saucepan and it’s so much easier than a pot (this is cacio e pepe) https://i.imgur.com/JYR8kwt.jpg

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10/10 recommend. Although I still strain and reserve the rest of the starch for the sauce. The reason for that is that I always run pasta for 5 seconds under cold water to make it glossy. It seals it or something (same with gnocchi or pierogi)

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Maybe, but then last time I was in Italy I had terrible food (overpriced tourist crap-except one place in Cinque Terre) I really don’t like the sort of gloopy feeling of pasta when it has not been shocked, probably just what I’m used to. Also I never found that the sauce doesn’t stick?

🙈 oh no please don’t put pasta under cold water. Pasta should not be glossy nor cold. Rough pasta is better because it better retains the sauce. 
If you put pasta under cold water in Italy, they will seize your passport 🤣

You should! My mom is a chef and she always does it. With pierogi or gnocchi you can just take a big cup of cold water and add it to the pot when they are ready to be taken out. You need to “shock” it by quickly changing the temp

ooooooh i’ve never tried this! thanks for the tip