*Spaghetti with Marmite

from Nigella Kitchen: Recipes from the Heart of the Home by Nigella Lawson (p49) who in turn got it from Risotto with Nettles: A Memoir with Food by Anna Del Conte (p195).

I mistakenly used spaghettini (which cooks in about 4 minutes), but it probably worked better than spaghetti.

I substituted Vegemite with B Vitamins, instead of Marmite. This is probably closer to regular Vegemite, although Nigella states that she has “recently turned traitor and shifted towards the Vegemite side of the world, and this works as well, unsurprisingly, with the antipodean ointment.“

I departed from the recipe cooking method and cooked it similar to Cacio e Pepe, making a paste of the Parmigiana Reggiano with the pasta water, and finished cooking the pasta in the butter-Vegemite-cheese mixture, and served with more Parmigiana Reggiano grated on top.

Ration per person: 100g pasta, 1/2 teaspoon Vegemite, 25g unsalted butter, and Parmesan to taste (That is it. Only 4 ingredients).