Meanwhile, melt butter in 6-quart Dutch oven. Stir in cream and pepper. Cook over low heat about 5 minutes or until mixture thickens slightly, stirring frequently. Stir in Parmesan cheese and cook over low heat just until cheese is melted, stirring constantly. Immediately stir in cooked fettuccine; toss to coat with sauce. Stir in parsley and nutmeg. If sauce begins to separate, stir in a little more cream and cook over low heat until smooth.