Nigella Lawson's Marmite spaghetti is a fuss-free weeknight dinner that calls for just four ingredients and can be on the table in under 10 minutes. The recipe serves four to six people, and if cooking for vegetarians, the Parmesan can be swapped for an alternative.
A Savoury Twist on a Classic
The recipe notes explain the combination of pasta and Marmite might sound off, but draw a comparison to a traditional day-after-the-roast pasta dish, in which spaghetti is tossed in stock. Shortcut versions of this have been eaten in Italy, using a crumbled stock cube, along with some butter, olive oil, chopped rosemary and a little of the pasta cooking water to make a flavoursome sauce for spaghetti.
As the notes put it: "If you think about it, Marmite offers saltiness and savouriness the way a stock cube might."
Ingredients and Method
The ingredients are 375g spaghetti, 50g unsalted butter, one teaspoon of Marmite or Vegemite, and freshly grated Parmesan cheese, to serve.
To make the dish, begin by bringing a large saucepan of salted water to the boil, then cook the spaghetti following the packet instructions until al dente. While the pasta cooks, gently melt the butter in a small saucepan or frying pan over a low heat. Add the Marmite and stir until it fully dissolves into the butter, forming a smooth, rich and savoury sauce.
Before draining the spaghetti, set aside a small amount of the cooking water. This is a crucial step, as the starchy water helps to loosen the sauce and lends it a wonderfully silky texture.
Serving and Finishing Touches
Add the drained spaghetti to the Marmite butter, along with a generous splash of the reserved pasta water. Toss everything together until each strand of spaghetti is evenly coated and the sauce appears glossy rather than greasy. Finish off with freshly grated Parmesan cheese and toss once more before serving. A little extra cheese scattered on top works a treat if you fancy a more indulgent result.
While the pairing of Marmite and pasta might raise a few eyebrows, the rich, savoury flavour adds real depth to the dish, with the butter softening the intensity just enough.
