epicurious
Fresh Fettuccine With Vegemite and Aged Cheddar
This easy 5-ingredient pasta uses Vegemite to achieve phenomenally rich and savory flavor, with plenty of aged cheddar along for the ride as well.
👥 4 Servings👤 Shaina Loew-Banayan📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●skillet
📝 Preparation Steps
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.
. fresh or dry fettuccine or other long pasta1 lb(2 sticks) unsalted butter, room temperature1 cup
2
Meanwhile, mix 1 cup (2 sticks) unsalted butter, room temperature, and 2 Tbsp. Vegemite in a small bowl to combine.
(2 sticks) unsalted butter, room temperature1 cup. Vegemite2 Tbsp
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.
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.
5
Divide pasta among bowls and top with remaining ¼ cup finely grated aged cheddar, dividing evenly.
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