I had to switch cheeses as I'm allergic to both the ones recommended. Tossed a small handful of porcini mushrooms into the drained pasta and added the cheese. Cheap and good, what more could you want?
"Less is more" is fundamental to real Italian cooking. Keep it fresh, and limit the number of flavors involved. This time of year, with the tomatoes good and fresh, you can make a killer pasta with just three ingredients in the sauce. Chop some fresh tomatoes, and saute them with the best crumbled italian sausage you can find. Add some minced garlic at the end, and you are done! The tomatoes should yield enough liquid.