""It creates a wonderful, velvety, thick sauce without any cream or anything else," she said. This is because the starch that pasta releases into the water when you are cooking helps to emulsify and thicken the sauce. To do this, De Laurentiis recommends reserving at least a cup of the hot pasta water before you drain your pasta. She also says to add a bit of the water to your sauce a time as you stir it into your cooked pasta."
"But, as a TV host and cookbook author, she has remained firmly focused on the power of home cooked meals - and for an Italian-American like her, that almost always means pasta. Her cookbook "Everyday Pasta" was a New York Times best seller, and over the years De Laurentiis has shared dozens of tips for making the best pasta. Through it all, there is one message she has hammered over and over: Don't waste your pasta water."
Pasta cooking releases starch into the water that emulsifies and thickens sauce, creating a velvety texture without adding cream. Reserve at least a cup of hot pasta water before draining and add small amounts to the sauce while stirring the cooked pasta to achieve a cohesive coating. Do not rinse drained pasta because rinsing removes surface starch and prevents the sauce from clinging uniformly. Hot pasta water also deglazes pans, lifting fond from browned meat or vegetables and incorporating concentrated flavor back into the sauce.
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