Cook spaghetti in salted boiled water for about 10 minutes or according to the packet instructions, then transfer it to a colander to drain (after reserving some water).
140 g spaghetti
In a mixing bowl, mix together spaghetti, Marmite, parmesan, melted butter, salt and pepper, and reserved water (if needed) until the spaghetti is well coated.
1 tablespoon marmite, 2 tablespoon butter, ¼ cup reserved pasta water, 30 g parmesan, ½ teaspoon salt, ¼ teaspoon black pepper
Garnish with chopped parsley and serve.
1 tablespoon fresh parsley
Notes
I don't recommend making this dish if you haven't tried Marmite before; at least, you need to try it on a piece of bread to make sure you like it.
You can reserve some pasta water and stir it into the pasta mix later to loosen the pasta up a bit and give your sauce a nice texture.
You can add more or less Marmite according to your personal preference!
To Store: Seal the leftovers in an airtight container and store it in the fridge. It should still be good to be consumed within 2 days.