Al did a great job coming up with that sauce of his. We enjoy it quite frequently, usually with pastas. Easy to make, and has a nice flavor. We found recently that the addition a just a little Saffron makes it, just a bit better. Yes, I know Saffron is expensive, but you use very little. Can't tell you how much, for it depends on the amount of sauce you're making, but for our Fetuccine Alfredo with saffron and Bay Scallops (plus spinach timbales and a fruit cup with Creme Anglais and a glass of Chardonnay). two little strands sufficed last night.
Note: the saffron must be added several hours before using the sauce, to enable the flavor to develops completely. And remember, everyone's palate is different, so some may not appreciate the added flavor.