Nigella says,
"I know the combination of pasta and Marmite sounds odd to the point of unfeasibility, but there is a traditional day-after-the-roast pasta dish, in which spaghetti is tossed in chicken stock, and I have eaten shortcut versions of this in Italy which uses a crumbled stock cube, along with some butter, olive oil, chopped rosemary and a little of the pasta water to make a flavoursome sauce for spaghetti."
Ingredients for from 4 to 6 people
13oz dried spaghetti
2oz unsalted butter (Beure Doux)
1 tsp Marmite, to taste. (could be much more)
Freshly grated parmesan, to serve
Preparation method
Cook the spaghetti in boiling salted water until tender but not too soft.
Melt butter in a pan and add Marmite and add tablespoon of pasta water
Reserve half cup full of pasta water
Drain pasta and pour Marmite mixture over it and then add the cup of pasta water to amalgamate.
Serve with plenty of parmesan.
......mmmmm and in only 10 minutes!