Heat a small skillet over low heat.

Add sliced unblanched almonds to the skillet.

Toast the almonds, stirring frequently, until lightly browned (about 2 minutes).

Remove the toasted almonds from the skillet and set aside.

Boil heavy cream in a medium saucepan, adjusting heat to prevent boiling over.

Continue boiling the cream until it is slightly reduced (about 5 minutes).

Stir in the shredded Fontina cheese, crumbled Gorgonzola cheese, and grated Parmesan cheese into the reduced cream.

Stir continuously until all cheeses are melted and the sauce is smooth.

Cook fettuccine according to package directions until al dente.

Drain the cooked fettuccine.

Add the drained fettuccine to the cheese sauce and toss to coat.

Serve immediately, garnished with toasted almonds, torn Italian flat-leaf parsley leaves, and coarsely ground black pepper.