Marmite & pancetta spaghetti

Marmite & pancetta spaghetti

By Chelsie Collins
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(6 ratings)
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Prep: 5 mins Cook: 10 mins - 12 mins

Easy

Serves 4

Trust us when we say it works! Even Marmite haters will love this umami pasta dish with crispy Italian bacon

Nutrition and extra info

Nutrition: per serving

  • kcal848
  • fat39g
  • saturates19g
  • carbs90g
  • sugars3g
  • fibre6g
  • protein33g
  • salt2.5g
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Ingredients

  • 500g pack of spaghetti
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g pancetta, diced
    Pancetta

    Pancetta

    pan-chet-ah

    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 80g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tsp Marmite
  • 50g cheddar, grated
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • grated parmesan, to serve
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. Bring a large pan of water to the boil and add the spaghetti. Meanwhile, heat the oil in a frying pan and cook the pancetta for 8-10 mins until crispy.

  2. Once the pasta is cooked, drain, reserving a little pasta water. Tip the spaghetti back into the pan with the pasta water and add the pancetta with the fat from the pan, the butter, Marmite and cheeses. Use tongs to coat the spaghetti in the sauce and season with a little pepper. Taste and add a little more Marmite , if you like. Serve in bowls with extra Parmesan sprinkled over.

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Comments, questions and tips

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Flute's Food's picture
Flute's Food
25th Oct, 2016
5.05
This is lovely but I would say that because I could eat marmite with a teaspoon straight from the jar. I prefer using bacon as find pancetta more fat than anything
Carras1982
29th May, 2016
5.05
We've made this meal twice and have already agreed it will become a staple "easy meal' for us to make when we're tired or lacking in inspiration. It's also strangely addictive and my partner and I have often admitted to craving this! Only half the amount of butter is needed for this dish and we'd recommend serving with a side salad to cut through the buttery marmite goodness. The first time we made it with pancetta which was delicious - however re-heated the next day the pancetta does go very hard and gristly. The second time we made it with parma ham and this was equally delicious. Thanks for posting this - it's now part of our repertoire!
shazza27
26th Apr, 2016
5.05
I am sure there are Pasta Purists out there who would hold their hands up in horror , spaghetti and marmite is hardly traditional. However. Spotted this recipe and showed it to my marmite loving hubby, who insisted we give it a go. I made it and he has not stopped going on about it since. We have eaten it twice in less than a week. I added some mushrooms to it as had some left over, and used smoked streaky bacon. I may add some crumbled black pudding the next time. I am not as mad about marmite as the other half, but I must say this is really , unexpectedly tasty .
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