Get that water to a rolling boil—big, energetic bubbles that look like a tiny volcanic eruption. Drop the spaghetti in gently, and don’t break it in half (I see you).
Let it soften for about 30 seconds, then stir with a long spoon. This keeps it from sticking to the bottom and forming a tragic clump.
Resist the urge to add oil to the water. It’s a myth that people swear by, but all it does is coat the pasta so sauce slides off. You want sauce to hug your noodles, not run away.
How To Boil Spaghetti | Boil Pasta | How to boil pasta | How to cook
The timer is a suggestion, not a rule
Check the package for time, but start testing at least a minute before it says. Fish out a strand, let it cool, and bite into it.
You’re aiming for al dente—firm to the tooth, with a tiny white dot in the center. It’s the sweet spot between too chewy and too mushy, like a perfect handshake.
Once it’s there, don’t even think about rinsing it. Rinsing washes away starch that helps sauce cling. Just drain it, and keep a cup of that pasta water.
