Normally, when we cook pasta, we drain it in the sink and let the cooking water go straight down the drain.

But here’s a trick Italian chefs swear by: if you save some of that water after draining the pasta, you can add a bit of it to the sauce you’re preparing (pesto, Bolognese, carbonara, etc.).

Adding a little pasta water to the sauce gives it a silkier texture.
The result? A smoother, more luscious pasta, thanks to the starch in the water, and a boost of flavor from the extra salt.

Just don’t overdo it: saving about one cup is usually enough, depending on the type of sauce you’re making.

Remember, the starch in the pasta water acts as a natural thickener, making it especially useful if your sauce turns out too thin.