In a large pot of water, cook Fettuccine according to package directions, until al dente. Drain, reserving 2 cups pasta cooking liquid.
While pasta is cooking, In a a wide skillet, heat cream over low-medium heat. Add butter and whisk gently until melted. Add shredded Toma, 1 cup at a time, stirring until melted after each addition. Taste and season with salt & pepper. Add cooked pasta, tossing it gently to coat in the sauce. Add some pasta water, as needed, to loosen the sauce.
Top with chopped fresh parsley. Serve immediately.
