Serious Efforts: Solution to Thin Alfredo Sauce Dilemma?

So, whenever I try to make an Alfredo sauce, it never comes out thick enough to actually coat the noodles. It's usually thin, with clumps of cheese (the recipes I've tried have called for Parmesan, which doesn't seem to melt and blend with the cream very well). I would love to be able to make an Alfredo sauce like I get in restaurants — advice?

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