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

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