Fettuccine with Butter and Cheese

Source: Joy of Cooking (All About Pasta and Noodles)
Makes: 8 first-course servings; 4 main-course servings

Bring to a rolling boil in a large pot:

6 quarts water

2 tablespoons salt

Add and cook until tender but firm:

1 1/4 pounds fresh fettuccine, or 1 pound dried

Drain and toss the hot pasta with:

8 tablespoons (1 stick) unsalted butter, softened, or 1/3 cup extra-virgin olive oil

1 1/2 cups grated Parmesan cheese

Season with:

Salt and ground black pepper to taste

Serve immediately.

I added a little bit of garlic powder to the mix and I prefer to use thin spaghetti or angel hair pasta so this wasn't true fettuccine, but it was very easy and not too bad.