I’m back, rather later than I hoped I might be, with another recipe that I’ve been talking about no end on social media without telling you how to make it in your own kitchen. Perhaps a pattern is developing and this is how things will be for a little while (see: dill and sweet potato cake).
This is based on Nigella Lawson’s Marmite Spaghetti, but – and I really never thought I’d get the opportunity to say this about a recipe of hers – I’ve actually taken it further in its likeliness to give you a heart attack. Also, it’s quite a bit Marmitier, because I go in hard on Marmite.
Since I started working evenings; breakfast, lunch and dinner have lost their solid place in my day. Sometimes I’ll eat 1 meal, sometimes 4, sometimes my day will just be a series of snacks and confusion and too much coffee. When I wake up on the wrong side of 10am, I tend to (when I say tend to, I’m referring only to the last 2 weeks or so, as you know by now all of my phases are fleeting) eat something dinner-like for breakfast. Mostly, I’ve been eating this pasta. I hope it brings you the comfort and joy it’s given to me lately.
big knob salted butter
1 tsp marmite
big handful extra mature cheddar
- Cook your pasta according to pack instructions, drain and return to the saucepan it was cooked in on a very low heat. Do the draining and returning really quickly to retain a teensie bit of pasta water.
- Throw the butter and marmite into the pan and swirl it around until they’ve come together and coated the pasta. Get the cheese in there too, do some more swirling and then finish off with a good stir. (I’ve found the swirling then stirring method to be the best way of creating the sauce consistency that I like).