Boil the water: Bring a large pot of salted water to a boil.

Add the fettuccine: Add the fettuccine to the boiling water and cook until tender, then reserve 1 cup of the pasta water and drain.

Warm the base: Melt the butter with the cream in a wide skillet over medium-low heat until hot but not boiling.

Season the pan: Add half of the black pepper to the skillet so it blooms in the warm butter and cream.

Add the cheese: Stir in the Parmesan a handful at a time until the sauce is smooth.

Toss the noodles: Add the fettuccine and the remaining black pepper and toss with enough pasta water to make the sauce glossy and fluid.

Serve right away: Divide the pasta between warm bowls and top with parsley if using.