Fettuccine with Butter, Garlic, Parmesan, & Black Pepper

Directions

In a large (at least 4-quart) saucepan, bring salted water to a boil.

Drizzle in oil.

Stir in fettuccine and cook until firm-tender (about 2 minutes for fresh, 7 minutes for dried), tasting single strands frequently.

Do not allow pasta to become mushy.

Drain as soon as done and place in serving dish.

While pasta cooks melt butter in a small saucepan over low heat.

Add garlic and cook until garlic is transparent but not browned.

Pour garlic butter over pasta.

Stir in cheese to taste 1 tablespoon at a time and season with salt and a liberal quantity of freshly ground black pepper (8 to 12 grinds).