I'm surprised your sauces have been coming out watery; are you using heavy cream? When are you adding the cheese?
The best alfredo I've had was at a local 'dive' that served Austrian and Northern Italian food. It consisted of heavy cream and a little bit of nutmeg. Some parmesan got sprinkled over after the fettucini was mixed in.
I don't have a specific recipe for a cheesy alfredo sauce, as I don't think I've ever made it the same twice. You can saute shallots or onions (butter is probably the best fat for this) if you want, add some minced garlic (or not), then pour in the cream. Once it thickens a bit you can take it off the heat and add the cheese. For something cheesy/ creamy, you may want to go with fontina or asiago cheese instead of parmesan, and you can also use more then one cheese. A little cracked black pepper is a nice addition, and taste to see if you need to add a little salt.