Preheat oven to 375°. Put nuts on a shallow baking dish and place in oven. Bake, stirring often, 15 minutes. Put half cream in a saucepan and bring to a simmer. Add salt and pepper. Cook 5 minutes; add nutmeg. Add remaining cream and walnuts and bring to a boil. Cook fettuccine; drain and add to the walnut sauce. Place over low heat. Add goat cheese and butter and toss until butter is melted and cheese is hot. Sprinkle with additional pepper and 1/2 cup Parmesan cheese. Sprinkle with cognac. Toss briefly and serve with additional Parmesan cheese on the side. Yield: 4 to 6 servings.