I had always assumed that transferring spaghetti from pot to a frying pan to apply sauce was unnecessary step. I'm just going to make it all in one pot! I don't need no pan. Well... today as a lark I did it. I even saved some of the water and mixed that in (before I would replicate this by simply retaining some in pot when I drained it 
). It was soooo much better. The sauce was creamier! It stuck to the noodles more! It tasted betterer!!! I just didn't know! Okay! I didn't fricking know!!!!!! I SHOULD HAVE LISTENED!!!! AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA 
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I'm guessing using the pan allowed more left over starch water to evaporate so you basically had less water and more micropasta in the sauce?
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Wait, so did you transfer it to a frying pan or you didn't, and which was better, frying pan or pot?
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I wasn't transferring before. All one pot. Now I shall transfer to frying pan forevermore.
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You know what they call this in France? La tres grand r-slur momento
Also TIL
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Friendly reminder that if you can't taste coriander you are literally missing out on the most complex tastiest freshest spice in the world. It's literally culinary impotence you will never enjoy food like normal people. The media and cooking channels and even your friends will not mention this because it is a social faux pas. But trust me people secretly laugh at you if you have the inferior gene. I even knew a girl who broke up with her ex for this reason. Can you imagine passing this gene on to your children???
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