4 tbsp. butter
1/2 c. freshly grated Parmesan cheese
2 tbsp. sour cream
Salt
1/2 lb. dried fettuccine
Salt and freshly ground pepper to taste

Bring water for the pasta to a boil in a large pot. Cut butter into small pieces and place in a mixing bowl. Measure out Parmesan and sour cream. When water boils, add 1 tablespoon salt. After water boils again, add the pasta. Stir to prevent strands from sticking together, then cook to al-dente stage. Pour pasta and water into a colander. Shake colander briefly, then turn pasta into bowl with the butter. Toss briefly, then add half the cheese. Toss, add remaining cheese and toss again. Season with salt and pepper, add sour cream and toss a final time. Serve at once.