The Cold Water Pasta Hack - has anyone here tried this method for cooking pasta?

[Backseat Driver]

14. Guess I'll try it next time, but

Don't really have THAT problem - my "problem" more often when making a traditional presentation, is getting the sauce to adhere perfectly to the cooked, drained, re-wet with hot water, and double-drained pasta plated w/sauce on the top of the noodles (sauce is either too thick, too thin, or separates, so I'm often the heretic blaspheming chef and serve it "kid style," all chopped and mixed into the too-short-for-fork or spoon twirling strands of spaghetti. Instead, the sauce is all mixed up with shorter pieces as with shell, spiral, and penne shapes that grab the sauce in the hollows of the pasta and then sprinkled with "stinky feet" parmesan cheese. How does one tell when the sauce is just perfect on top of those long strands of spaghetii ???