Reserve about 1/3 cup of the grated Parmesan and set aside.
Bring a large pot of heavily salted water to a boil and cook the fettuccine according to package instructions until al dente.
While the pasta cooks, warm the heavy cream in a deep sauté pan or Dutch oven over low–medium heat.
Add the cubed butter to the cream and whisk gently until the butter is melted and the mixture begins to simmer; simmer a few minutes until slightly reduced.
Sprinkle in most of the grated Parmesan (reserve the 1/3 cup), whisk in the pizza seasoning, and continue whisking until the cheese melts and the sauce thickens.
Season the sauce with salt and freshly cracked black pepper to taste.
When the pasta is done, reserve about 1/2 cup of the cooking water, then drain the noodles.
Add the drained pasta to the sauce and toss to combine; add reserved pasta water a little at a time if you need to thin the sauce to your desired consistency.
Serve immediately, garnished with chopped parsley, a squeeze of lemon, and the reserved grated Parmesan.
