Correct. And you must use two tossing implements to mix the sauce and pasta, and you should always preserve some pasta water in case the sauce needs loosening, which it often does. And no abject little bowls of grated Parmesan. Parmesan is grated on to the finished dish, preferably at the table. That is followed by a healthy drizzling of extra virgin olive oil, from a bottle on the table, at the consumer's behest....