People are often disappointed when I reveal that my favorite dish is simply buttered toast with Marmite. But for me, nothing beats the pleasure I get from this simple combination. Unfortunately, my editor wouldn’t allow me to write a lengthy article about the best way to make it. So instead, I’ll share with you the recipe I go to when I want to satisfy my cravings with a little more effort.
This recipe originates from Nigella Lawson, who credits her friend Anna Del Conte for it. Del Conte based it on the tradition of cooking pasta in meat stock after a roast. Both Lawson and Del Conte took a risk by sharing this Anglo-Italian masterpiece, but I’m grateful they did. I won’t claim that it will convert Marmite haters – if you can’t taste the main ingredient, you’re doing it wrong – but if you love Marmite, then you’ll love this.
Though the recipe calls for Marmite, other yeast-based spreads like Vegemite, Promite, and Kiwi Marmite can also be used. They all work well in this dish with minimal adjustments. Personally, I prefer the familiar savory flavor of the Marmite I grew up with. But for those new to this type of food, the differences may not be very noticeable.
There are various ways to make the sauce for this dish. Del Conte’s recipe is the simplest, just butter and Marmite combined with pasta cooking water to make a sauce. Monica Galetti adds more butter, making it incredibly rich. Olive magazine takes inspiration from carbonara, whisking egg yolks, Marmite, and Parmesan. Delicious magazine makes a white sauce with Marmite, and Mob Kitchen combines cream cheese, Marmite, and cheddar for a robustly cheesy sauce. Though these variations are tasty, sometimes the simplest recipe is the best.
To enhance the flavor of the Marmite, you can add extras like shiro miso, honey, or Dijon mustard. These ingredients add sweetness, depth, and a bit of heat to the sauce. If you prefer savory and fatty flavors like me, then grated cheese is a great option. Parmesan works particularly well in this dish, and to help the cheese blend into the sauce, you can combine it with starchy cooking water before adding it to the pan.
Though I usually include vegetables in my meals, this dish is best enjoyed in its simple form. However, mushrooms or sautéed leeks can be enjoyable additions if you’re looking to elevate the dish.
As for the pasta, long shapes like spaghetti or tagliatelle work best. The butter sauce clings to these strands, making it a satisfying dish to eat. But any pasta shape will do, and gnocchi is also a great choice for a comforting meal.
As for toppings, chives, spring onion greens, or toasted breadcrumbs can add fresh, crunchy elements to the dish. But these are optional extras, as sometimes the greatest comfort is having a quick and easy meal with minimal cleanup.
I hope this recipe brings you as much pleasure as it brings me. Enjoy!
Perfect Marmite Spaghetti
Prep: 5 min
Cook: 12 min
Serves: 1
Ingredients:
– 80-100g spaghetti, or other long dried pasta
– Salt
– 1 tbsp dried breadcrumbs (optional)
– 25g butter, plus a little extra for the breadcrumbs
– 10g Parmesan, finely grated, plus extra to finish
– ¾-1 tsp Marmite, or to taste
– A couple of chive stems or the greens of 1 spring onion (optional)
Instructions:
1. Cook the pasta in a pan of salted, boiling water according to your desired level of doneness (8-11 minutes for al dente).
2. If making your own breadcrumb topping, melt a little butter in a frying pan, add the breadcrumbs, and fry until golden and crisp. Transfer to a plate.
3. While the pasta is cooking, scoop out a ladleful of the cooking water. In a heatproof bowl, whisk the grated Parmesan with just enough hot water to make a smooth, bechamel-like paste.
4. Melt the butter in the breadcrumb pan and stir in the Marmite.
5. Drain the pasta and toss it in the Marmite butter, along with the cheesy paste. Transfer to a bowl and top with the breadcrumbs, if desired. Chop the chives or spring onion greens directly over the top, sprinkle with extra grated Parmesan, and serve.
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