I'd like to know the origin of when people started boiling spaghetti in gigantic cauldrons, because modern techniques are the same as traditional Italian techniques. Instead of doing something bizarre like building a unique spaghetti-only boiler, why not just use a saucepan wider than your noodles?
You get a wide saucepan and put in your spaghetti - the wider the pan, the better (unless you don't mind breaking up your noodles). Fill the pan with cold water until it just covers the noodles, and add salt - the salt will flavor your noodles (it's not there to reduce the boiling temperature, etc.). Do not stir, do not add oil, do not walk away. Put flames on high until the water starts to boil, then drop heat down to medium-high and wait for half the time it normally takes to cook your noodles (typically ~10mins, so change heat at ~5mins). Save 1-2 cups of pasta water (to emulsify your pasta sauce with the starchy water) then dump the rest. Put your sauce and half-cooked noodles back into the pan, turn up the heat, and slowly add in pasta water to thicken your sauce.
Emulsification is the process by which you combine two incompatible ingredients - oil and water. The heavy amounts of starch in the pasta water allow for better binding mechanisms with the fatty acids, creating a rich sauce similar in concept to roux. Hence, spaghetti made with pasta water is a completely different beast than spaghetti made without pasta water.