Does anyone have a good recipe for this Roman staple? I've been craving it ever since I got back from Italy...mmmmm... the best I had was in Rome's Jewish ghetto where the genius cook combined perfect quantites of homemade pasta, butter (?), oil (?), cheese (parmagiano reggiano and pecorino?) and black pepper. I can still taste the salty, peppery, buttery cheesiness of the sauce, the doughy firmness of the pasta.
I'm willing to make this with dried pasta -- I know my limitations! I've tried Amanda Hesser's much-lauded recipe -- eh. Too much pepper, and the pasta is too dry. I've tried the River Cafe Easy's pasta with butter and cheese, which is WAY TOO RICH, too much butter (100 grams for 320 grams of spaghetti)!
Yet, I feel that this dish is just barely beyond my grasp... how can something with such simple ingredients be so hard to recreate. What am I doing wrong?