Classic Fetticini Alfredo

Brent and I have loved this easy classic for a while now. It is heavy and not very healthy so we don't have it very often. But when we do it is so good. I know you are underestimating the goodness of this one based on the plain looking pasta you see here in the picture...but give it a go at. So worth it.
Classic Fettuccine Alfredo

6 Tbsp butter
2/3 cup heavy whipping cream
½ tsp. salt
Generous dash of ground white pepper
Generous dash of ground nutmeg
1 cup freshly grated parmesan cheese + more for serving
Fresh chopped parsley
¾ lb cooked fettuccine (linguini)

Place the butter and cream in a large skillet over medium-high heat. Cook and stir until butter melts and mixture bubbles. Cook and stir 2 more minutes. Stir in salt, pepper, and nutmeg. Remove from heat. Gradually stir in cheese until thoroughly blended and smooth. Return to heat to completely melt cheese if needed (DO NOT let sauce boil or cheese will become lumpy and touch). Toss over pasta. Served with a sprinkle of fresh chopped parsley and sprinkling of parmesan cheese.