“When I put this dish on our menu, I kept thinking about how many chefs would be disgusted by it,” says Chef Shaina Loew-Banayan of Hudson, New York’s Cafe Mutton, one of our 10 Best New Restaurants of 2022. “But I do a lot of things a lot of people are disgusted by, and I’m doing okay. Plus, I like it.” With just five ingredients (including salt!), Loew-Banayan created a pasta unlike anything the Bon Appétit Test Kitchen had ever eaten. Luscious, cheesy, and incredibly savory, even the Vegemite (and Marmite) skeptics were floored by the instantaneous depth it offered, like a pleasantly funky and especially rich mac and cheese.
The nutty intensity of an aged cheddar is essential, and Loew-Banayan prefers Cabot clothbound cheddar for its particular sharpness, but other aged cheddars or even Parmesan, grana Padano, or aged Gouda would work.
What you’ll need
Large Pot
$65 At Amazon
Heatproof Measuring Cup
$37 At Amazon
Box Grater
$19 At Amazon
Tongs
$18 $14 At Amazon
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Cook 1 lb. fresh or dry fettuccine or other long pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
Step 2
Meanwhile, mix 1 cup (2 sticks) unsalted butter, room temperature, and 2 Tbsp. Vegemite in a small bowl to combine.
Step 3
Just before pasta is al dente, scoop out ½ cup pasta cooking liquid and add to a large skillet; bring to a simmer over medium heat.
Step 4
Using tongs, transfer pasta to skillet. Add Vegemite butter and cook, tossing and adding more pasta cooking liquid if needed, until butter is melted and sauce coats pasta, about 2 minutes. Remove from heat and add 1¾ cups finely grated aged cheddar. Toss vigorously, adding more pasta cooking liquid if needed, until cheese is melted and a silky sauce forms, about 1 minute.
Step 5
Divide pasta among bowls and top with remaining ¼ cup finely grated aged cheddar, dividing evenly.
