Cook bacon in heavy large skillet over medium high heat until crisp.
Using slotted spoon, transfer bacon to paper towel to drain.
Pour off all but 1 tablespoon fat from skillet.
Add carrots, peas and parsley and saute 1 minute.
Mix in cream and Parmesan and simmer until sauce thickens slightly, about 3 minutes.
Season to taste with salt and pepper.
Place fettuccine in large bowl.
Add cream mixture and toss well.
Sprinkle with cooked bacon and serve.