One-pot spaghetti is fine if you watch the starch

Yes, you can cook spaghetti in a skillet with less water without it turning into glue, but you have to adjust your technique.

The problem is simple: less water means more concentrated starch, which is exactly what makes pasta sticky. But that same starch is what helps sauce cling, so it’s a trade-off you can manage.

Use a wide skillet so the pasta lays flat—no clumping. Pour in just enough water to cover the pasta by about an inch. Bring it to a boil, drop the spaghetti in, and stir frequently. Like, every 30 seconds frequently. That stirring breaks up the surface starch before it turns into paste.

Don’t add oil. It’ll stop the sauce from sticking later. If you’re worried about sticking, use slightly more water than you think (still less than a pot) and cook until just al dente. Pull it early and finish it in the sauce if you