On Thu, 01 Nov 2007 21:38:02 -0700, sf wrote:

>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.

You can get Parmigiano-Reggiano here - try Costco - it is worth it for
recipes like this. It is nuttier than here, not 'creamier' unless you
mean as opposed to having the consistency of cardboard.