Adding pasta water to thicken the sauce and tossing so that the water and oil forms an emulsification is important unless you want oily, watery pasta. The only

Adding pasta water to thicken the sauce and tossing so that the water and oil forms an emulsification is important unless you want oily, watery pasta. The only step I see worth skipping is adding more fat, that one makes no sense and just suggests there wasn't enough fat used when making the sauce in the first place. I guess ultimately it really depends on the sauce that is being prepared.