I asked my friend Paul Goldfield who lives in Rome ( http://paulgoldfield.wordpress.com/author/paulgoldfield/ ) about Alfredo. So he asked some of the cooks around him and he sends me this one interpretation: Grated Parmaggiano, grated Fontina, and a very small amount of Gorgonzola dolce. The cheeses are melted separately then combined. Then add cream (or butter) Add a small amount of pasta water to combine the cream and cheeses together. And here I thought I was going to put an end to the debate!