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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