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).