This Pasta Trick Makes Sauce Thicker And Creamier Without Butter Or Cream

<div><img src="https://img.huffingtonpost.com/asset/68fa43d81800003c74e8f1d8.jpg?ops=scalefit_630_noupscale" alt="Creamy pasta" data-caption="Creamy pasta" data-credit-link-back="" data-credit="Eaters Collective via Unsplash" />Creamy pasta</div><script>!function(n){if(!window.cnx){window.cnx={},window.cnx.cmd=[];var t=n.createElement('iframe');t.display='none',t.onload=function(){var n=t.contentWindow.document,c=n.createElement('script');c.src='//cd.connatix.com/connatix.player.js',c.setAttribute('async','1'),c.setAttribute('type','text/javascript'),n.body.appendChild(c)},n.head.appendChild(t)}}(document);</script><script id="68fa4386e4b0393234540b1b">(new Image()).src = 'https://capi.connatix.com/tr/si?token=8b034f64-513c-4987-b16f-42d6008f7feb';cnx.cmd.push(function(){cnx({"playerId":"8b034f64-513c-4987-b16f-42d6008f7feb","mediaId":"54629700-d187-45f5-a04d-5501459f2880"}).render("68fa4386e4b0393234540b1b");});</script><div class="content-list-component text"><p>You might already know that pasta water – <a href="https://www.huffingtonpost.co.uk/entry/boil-pasta-with-less-water_uk_6565c1bde4b0827ae615dbf0">described by some chefs</a> as “liquid gold” – is key to a thick, glossy sauce that coats every last piece of pasta. </p><p>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.</p><p>Which begs the question: is all pasta water equally good at the job?</p><p>Christopher Kimball of cooking school Milk Street Kitchen <a href="https://www.huffingtonpost.co.uk/entry/boil-pasta-with-less-water_uk_6565c1bde4b0827