Fettuccine with Butter, Garlic, Parmesan, & Black Pepper

3 quarts well-salted water

1 tablespoon olive or cooking oil -- approximately

8 ounces dry fettuccine

or 1 pound fresh fettuccine

3 tablespoons unsalted butter

2 large garlic cloves -- finely minced

4 tablespoons Parmesan cheese -- or to taste

salt and freshly ground pepper -- to taste

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).