This might be obvious to some, but one of the best 'kitchen hacks' I've ever adopted is just using a shallow pan large enough for long pasta instead of using a giant pot with 3x the water that takes forever to heat up.

Plus, because you -should- be cooking your sauce into your pasta for the last couple minutes, boom, already in a pan. Just pour all but the last 1/4-1/2 cup pasta water out. Also because you used less water to begin with, the pasta water is starchier, better for sauce.

De Cecco squared spaghetti. Think I could eat this every day.

You gotta go for that bucatini!

I haven’t seen you do a nice matriciana yet, that’s typically my go to pasta for that dish

I have to go all the way over to Los Feliz to get guanciale and that's a pain in ass right now :p

Btw, have you tried Fussili Col Buco before? It's my 2nd favorite pasta shape these days. amazon.com/Anna-Fusilli-Buco…