You might already know that pasta water – described by some chefs as “liquid gold” – is key to a thick, glossy sauce that coats every last piece of pasta.

The starch leftover from the boiling carbs remains suspended in the fluid, both binding it to your spaghetti and creating a silkier consistency than just water or sauce could manage alone.

Which begs the question: is all pasta water equally good at the job?

Christopher Kimball of cooking school Milk Street Kitchen argues that it’s not . “Everybody’s wrong about how much water to use when cooking pasta,” he said, stating that we should stick to less liquid for a starchier sauce.

But that’s not the only method. Chef Theo Randall shared a method that Lulu Grimes, the managing editor of Good Food, has adapted into the best way to

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