Rachel Roddy’s recipe for spaghetti with Marmite

By the Editorial Team · Friday, October 16, 2026

A simple recipe combining spaghetti with butter, Parmesan, and Marmite or similar yeast extracts creates a quick, umami-rich pasta dish inspired by traditional Italian cooking methods. This approach revives a century-old technique of using concentrated meat extract to add depth and flavor, offering a practical meal option praised by food historians and contemporary chefs alike.

A simple recipe for spaghetti with Marmite offers a quick, flavorful meal option that draws inspiration from traditional Italian cooking methods and has been highlighted by several well-known food writers and historians. The dish involves combining cooked spaghetti with butter, grated Parmesan cheese, and a concentrated yeast or meat extract such as Marmite, Bovril, or Vegemite, to create a rich, umami-packed sauce with minimal preparation time.

The approach echoes a traditional Italian recipe called spaghetti con l’estratto di carne (spaghetti with meat extract), originally found in Ada Boni’s early 20th-century cookbook Il Talismano della Felicità (The Talisman of Happiness). Boni’s work, newly published in English, is regarded by food experts as a precise and influential guide to Italian home cooking. According to food historian Luca Cesari, who specializes in pasta history, the use of a spoonful of meat extract as a pasta sauce closely resembles the flavors and technique of pasta al sugo d’arrosto—pasta dressed with a sauce made from the pan juices and browned bits leftover after roasting meat. This method embraces the notion of adding savory depth using concentrated flavors, akin to a quick “pasta with gravy.”

The concept of pairing butter, cheese, and Marmite has been noted by Anna del Conte, a Milan-born writer who relocated to London in 1949. She recounted making this combination for her children in her autobiography Risotto and Nettles. Del Conte’s experience may align with the Italian tradition, as she also referenced pasta al sugo d’arrosto in her writings. Her work influenced contemporary food personalities, including Nigella Lawson, who popularized her own iteration of spaghetti with Marmite.

Marmite, Bovril, and Vegemite are dark, savory spreads made from yeast extract, rich in glutamic acid compounds that provide a pronounced umami flavor. Parmesan cheese similarly contains free glutamates, reinforcing the savory characteristics of the dish. Butter adds fat, enhancing both the mouthfeel and taste of the pasta.

The basic preparation involves boiling spaghetti in salted water, then tossing it with butter and grated Parmesan. Separately, a small amount of water is heated with Marmite or another yeast extract until dissolved, which is then poured over the pasta and mixed to achieve a smooth coating. A small amount of reserved pasta cooking water may be added to adjust consistency.

This quick and practical recipe offers a savory pasta alternative reminiscent of both Italian culinary tradition and modern adaptations, appealing to those seeking an easy yet flavorful meal.

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