Bring a large pot (about 4 quarts) of salted water to boil. Melt the butter, and add the cream. Heat slowly, while stirring until the cream begins to bubble. Heat slowly until the cream is 1/4 reduced. Cook the fettuccini (homemade pasta takes only 2 minutes) al dente, and drain, reserving about 1/2 cup of the cooking liquid. Put the pasta back in the hot pot, off the heat, and add the butter/cream mixture. Mix well. Add the Parmesan cheese while stirring to fully mix. Place the pot over low heat and stir until completely mixed. If the mixture is too thick, add a very small amount of the pasta liquid. Serve on warm plates with freshly ground black pepper to taste.