Cook fettuccine in boling salted water till al dente.
Immediately drain in a colander.
Meanwhile, in a saucepan melt butter over low heat.
Stir in cream and heat through.
Remove saucepan from heat.
Add cooked fettuccine, Parmesan cheese, and white pepper to butter misture, tossing gently till fettuccine is well coated.
Transfer to a serving platter, sprinkle with nutmeg or parsley.
Makes 8 side dish servings.