Marmite SpaghettiMarmite SpaghettiMarmite Spaghetti
The epitome of "Don't knock it til you try it". This recipe is adapted from Nigella Lawson's recipe, with a few small tweaks. This brilliantly simple pasta dish transforms the polarising spread Marmite into a savoury umami bomb that creates an incredibly flavourful sauce with minimal effort. The concentrated yeast extract melts into a buttery glaze that clings to each strand of spaghetti, while optional crispy pancetta adds a delicious salty crunch. Finished with a shower of Parmesan, this quick weeknight supper delivers remarkable depth of flavour from just a handful of ingredients. Perfect for Marmite lovers and sceptics alike -- the cooking process mellows the intensity while preserving all the savoury goodness.
Prep Time
5m
Cook Time
15m
Servings
4 servings
Difficulty
easy
IngredientsIngredientsIngredients
Ingredients
- Spaghetti375 g
- Unsalted butter50 g
- Marmite or Vegemite1-2 tsp (to taste)
- Sea salt1 tbsp (for pasta water)
- Parmesan cheese, freshly grated to serve
Optional Ingredients
- Pancetta, diced150 g
- Freshly ground black pepper to taste
The epitome of "Don't knock it til you try it". This recipe is adapted from Nigella Lawson's recipe, with a few small tweaks. This brilliantly simple pasta dish transforms the polarising spread Marmite into a savoury umami bomb that creates an incredibly flavourful sauce with minimal effort. The concentrated yeast extract melts into a buttery glaze that clings to each strand of spaghetti, while optional crispy pancetta adds a delicious salty crunch. Finished with a shower of Parmesan, this quick weeknight supper delivers remarkable depth of flavour from just a handful of ingredients. Perfect for Marmite lovers and sceptics alike -- the cooking process mellows the intensity while preserving all the savoury goodness.
InstructionsInstructionsInstructions
Bring a large pot of water to a rolling boil. Add a generous tablespoon of salt -- the water should taste distinctly salty, like seawater. Add 375g spaghetti to the boiling water and cook according to the package instructions until al dente, typically 9-11 minutes. Stir occasionally to prevent the pasta from sticking together.
While the pasta cooks, prepare the optional pancetta if using. In a large, dry frying pan, add 20g butter and cook 150g diced pancetta over low-medium heat until crisp and golden, about 10-12 minutes. Once crisp, transfer to a paper towel-lined plate, leaving the rendered fat in the pan. If not using pancetta, simply melt 50g unsalted butter in a small saucepan during the last few minutes of the pasta's cooking time.
When the pasta is nearly cooked, add 1 teaspoon of Marmite or Vegemite to the pancetta fat (or melted butter if not using pancetta). Add a tablespoon of the starchy pasta cooking water and stir vigorously to dissolve the Marmite into a smooth, glossy sauce. The heat should be low -- you don't want to reduce the sauce, just melt everything together.
Before draining the pasta, carefully reserve about 120ml (½ cup) of the starchy cooking water in a heatproof measuring jug or mug.
Drain the pasta thoroughly and return it to the empty cooking pot or transfer directly to the frying pan with the Marmite mixture if large enough. Pour the Marmite sauce over the pasta and toss thoroughly to coat every strand. If the pasta seems dry or the sauce isn't distributing evenly, add a splash of the reserved cooking water, a tablespoon at a time, until you achieve a silky, glossy coating.
If using pancetta, add most of the crispy pieces to the pasta now, reserving some for garnish, and toss to incorporate.
Divide the pasta between warmed serving bowls. Finish each portion with a generous grating of fresh Parmesan cheese, the reserved crispy pancetta if using, and a twist of freshly ground black pepper if desired.
For a more intense flavour, you can increase the Marmite to 2 teaspoons, but it's best to start with less and adjust to taste, particularly if serving to those unfamiliar with its distinctive flavour profile.
Prep Time
5m
Cook Time
15m
Servings
4 servings
Difficulty
easy
IngredientsIngredientsIngredients
Ingredients
- Spaghetti375 g
- Unsalted butter50 g
- Marmite or Vegemite1-2 tsp (to taste)
- Sea salt1 tbsp (for pasta water)
- Parmesan cheese, freshly grated to serve
Optional Ingredients
- Pancetta, diced150 g
- Freshly ground black pepper to taste
InstructionsInstructionsInstructions
Bring a large pot of water to a rolling boil. Add a generous tablespoon of salt -- the water should taste distinctly salty, like seawater. Add 375g spaghetti to the boiling water and cook according to the package instructions until al dente, typically 9-11 minutes. Stir occasionally to prevent the pasta from sticking together.
While the pasta cooks, prepare the optional pancetta if using. In a large, dry frying pan, add 20g butter and cook 150g diced pancetta over low-medium heat until crisp and golden, about 10-12 minutes. Once crisp, transfer to a paper towel-lined plate, leaving the rendered fat in the pan. If not using pancetta, simply melt 50g unsalted butter in a small saucepan during the last few minutes of the pasta's cooking time.
When the pasta is nearly cooked, add 1 teaspoon of Marmite or Vegemite to the pancetta fat (or melted butter if not using pancetta). Add a tablespoon of the starchy pasta cooking water and stir vigorously to dissolve the Marmite into a smooth, glossy sauce. The heat should be low -- you don't want to reduce the sauce, just melt everything together.
Before draining the pasta, carefully reserve about 120ml (½ cup) of the starchy cooking water in a heatproof measuring jug or mug.
Drain the pasta thoroughly and return it to the empty cooking pot or transfer directly to the frying pan with the Marmite mixture if large enough. Pour the Marmite sauce over the pasta and toss thoroughly to coat every strand. If the pasta seems dry or the sauce isn't distributing evenly, add a splash of the reserved cooking water, a tablespoon at a time, until you achieve a silky, glossy coating.
If using pancetta, add most of the crispy pieces to the pasta now, reserving some for garnish, and toss to incorporate.
Divide the pasta between warmed serving bowls. Finish each portion with a generous grating of fresh Parmesan cheese, the reserved crispy pancetta if using, and a twist of freshly ground black pepper if desired.
For a more intense flavour, you can increase the Marmite to 2 teaspoons, but it's best to start with less and adjust to taste, particularly if serving to those unfamiliar with its distinctive flavour profile.