Absolutely. Isn't it required to call it an alfredo sauce? :dunno:
For years my wife and I have experimented with making good alfredo sauce. We started with a basic butter, garlic, cream, parsley and parm sauce. Most recently we have preferred a béchamel based sauce (butter/flour roux, garlic, pinch of red pepper flake, half 'n half, a bit of cream cheese, a lot of parm and some chopped parsley).
The sad thing about alfredo sauce is we've never found one that was any good as leftovers. They tend to break or get pasty when reheated.
The dogs don't mind the leftovers, though.
