I love it and have gotten decent at making it, but once in a while the starch ratio just doesn't seem to come out right and it makes the whole dish sad. Having a specific measured quantity of water/starch that would make the whole thing perfectly repeatable would be amazing.
I always wrote it off because the ingredients were so basic. I visited a friend in Rome like 10 years ago and he insisted he take me to a specific place to get it. One of the best meals I still have ever had. Been chasing that dragon since. Need to try it made table-side in one of those parmesan wheels.
I learned a ton about it from this video: I enjoy his video content as he focuses on various foods and then digs into how to make it.