Thanks for the list.
In Italy, or at least Northern Italy, they use a lot of cooking cream- "panna," which you can't really find here. Some of my favorite pastas are "white" sauce (though not using butter)- aglio/olio (garlic and oil). When I first had this I thoght they were going to come around with the sauce at some point but then saw they were already eating. Spaghetti alle vongole (clams), carbonara (pancetta and eggs). The sauceswith panna I remember are with salmon, asparagus, spinach, mushrooms....