I'm making "spaghetti" for about 12 people this weekend. Growing up our family always mixed the sauce and the pasta in a serving dish before it went on the table. I was always surprised when visiting other people who had the pasta and sauce in different plates and you served yourself from each plate.
While the separate method allows each person to determine their own pasta/sauce ratio, it also means that either the pasta is served at room temperature or else it all sticks together. It also never seemed to me like the pasta and sauce "bonded" properly this way. comments?