Alot of sauces like alfredo and a limone rely on the creminess you get from just butter and pasta water. I am not a restaurant so while I try to cook 0.5kg of pasta in 1liter of water, it can still sometimes come out not as starchy as I want. Not a restaurant after all.
I tried adding cornstarch to the pasta water, but it looks weird and tastes funny when I do that (maybe I don’t do it right). Any ideas? I would like to stay away from things like cream since I love my creamy pasta sauces light and simple.