Recipe Instructions:
Ingredients
400g San Remo Spaghetti
60g butter
2 garlic cloves, crushed
1 1/2 tbsp Vegemite
40g (1/2 cup) finely grated parmesan, plus extra to serve
Baby basil leaves, to serve (optional)
Methods
Step 1
Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente.
Step 2
Meanwhile, cook the butter and garlic in a large deep frying pan over medium-low heat until the butter is foamy and garlic is aromatic. Remove from the heat and add the Vegemite. Stir to combine (the Vegemite won’t become completely combined).
Step 3
Drain the pasta, reserving 125ml (1/2 cup) of the cooking water. Add the pasta and parmesan to the frying pan and use tongs to toss well to coat, adding as much of the water as needed to create a smooth sauce.
Step 4
Season with pepper, and serve the pasta topped with extra parmesan and basil, if using.
