Step 1: Bring a large pot of water to a boil and salt generously. Add the fettuccine and cook according to package directions until al dente (tender but still slightly firm). Drain and toss lightly with a splash of olive oil to prevent sticking.

Step 2: 

Slice the country ham into thin strips or bite-sized pieces. Heat a large skillet over medium heat. Add the country ham and cook until lightly browned, fragrant, and the fat has rendered. Transfer the ham to a plate, leaving the flavorful drippings in the skillet.

Step 3: Reduce heat to medium-low. Add the butter to the skillet with the rendered ham drippings. Once mostly melted, whisk in the heavy cream and nutmeg. Bring to a gentle simmer and cook for about 4 minutes, stirring occasionally.

Step 4: Whisk in the Parmesan cheese until smooth and creamy. Add the cooked pasta and toss well to coat.

Step 5: Return the cooked country ham to the skillet and toss everything together. Taste before seasoning, country ham is naturally salty, so additional salt may not be needed. Add black pepper to taste.

Step 6: Serve hot with extra Parmesan, if desired.