This is fettuccine alfredo as it was originally made in Italy by the man who created the recipe (Alfredo himself.) It does not have cream, like the more Americanized, modern version does.
Fettuccine alfredo is rich, so while a half pound of pasta typically serves two, I would pair this with a light fresh salad, and this could easily serve three (possibly four, if you are serving small appetites.)
1. Bring a large pot of heavily salted water to a boil over high heat.
2. Cook the fettuccine to just al dente, about 8 minutes. Reserve a half cup of the pasta cooking water, and drain the pasta.
3. Bring the pasta water and the butter to a boil in a 10" skillet over medium high heat. Add the cooked pasta, reduce the heat to medium-low, and sprinkle the cheese over the top, using kitchen tongs or two spoons to toss the mixture gently, until all the pasta is coated in a smooth sauce. Add black pepper, and taste for salt to add as needed. Serve and enjoy!