Part 4/6:
While preparing the sauce, water is brought to a boil for the pasta, which will be cooked to al dente. The pasta water, rich in starch, is reserved—about a cup—to help create a cohesive sauce. The pasta is timed so that it finishes cooking slightly before the sauce, allowing the noodles to absorb flavorful liquids.
Combining Elements
The pasta is transferred directly from the boiling water into the sauté pan, avoiding draining directly into a colander to keep the starchy water. This water is added gradually as the pasta sautés in the lemon, garlic, and oil mixture—helping it cling and develop flavor. The pasta is tasted for seasoning, and additional salt is added if necessary.