In a large pot, heat salted water to a rolling boil. Add pasta and cook according to the directions on the package. Set aside 1 cup of pasta water before draining.
While pasta is cooking, heat a large skillet over medium heat. Add cannabutter and cream. Cook until well heated and butter melts. Watch closely to prevent scorching the cream.
Whisk Parmesan into the heated butter and cream. Add salt and pepper. If the sauce is too thick, add some or all (add only one Tablespoon at a time) of the reserved pasta water to thin the sauce down.
Remove from heat.
Add the cooked pasta to the sauce and gently toss until pasta is coated with sauce.
Generously garnish with parsley and serve.
