“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 our10 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 prefersCabot clothbound cheddarfor its particular sharpness, but other aged cheddars or even Parmesan, grana Padano, or aged Gouda would work.
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What you’ll need
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Large Pot
$55 At Amazon
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Heatproof Measuring Cup
$18 At Amazon
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Box Grater
$13 At Amazon
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Tongs
$21 At Amazon
Ingredients
4 servings
Step 1
Cook1 lb. fresh or dry fettuccine or other long pastain a large pot of boilingsaltedwater, stirring occasionally, until al dente.
Step 2
Meanwhile, mix1 cup (2 sticks) unsalted butter, room temperature, and2 Tbsp. Vegemitein 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 add1¾ 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 remaining¼ cup finely grated aged cheddar, dividing evenly.
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