Only adding cheese once the pasta is on the plate
There's nothing wrong with using a handful of Parm to finish a dish, but Dechellis always adds cheese in the final cooking stages to enrich the pasta with extra layers of umami.
Not adding pasta water or oil to the sauce
Once you've combined the pasta and sauce for that one minute of melding, Rupp suggests adding pasta water as well, as the starch will help the sauce adhere to the noodles. Decellis goes even further, and suggests adding olive oil too, for the same purpose.
Not straining the water off of crushed tomatoes
According to Rupp that extra liquid is the enemy of a hearty texture.
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Dan Gentile is a staff writer at Thrillist. He harmed two boxes of pasta in the making of this story. Follow him to late-night cacio e pepe at @Dannosphere.