We tend to go to Brunello's when we want Italian in the Culver City area, but I'm willing to give Ugo's a go if someone can affirm their chow-worthiness? My wife tends to either get a Caesar salad and a pasta dish (especially carbonara) and I like a good chicken parmigana or a pasta dish. Do they know how to cook pasta "al dente?" Do they tend to drown their pasta in too much sauce? Looking to have dinner and get out for $60 to $70, plus tip.