On Thu, 01 Nov 2007 10:33:12 -0700, Robert Klute >
wrote:

>Like I said, lose the cream. They don't use cream in Italy when they
>make Pasta Alfredo style.

I understand that the parmesean is much different over there.... it's
creamier than our "real imported stuff" and the purpose of cream is to
give the alfredo that texture. I actually do use a small amount of
equal parts butter and parmesean on noodles, but I'd never call it
Alfredo.

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