Marmite Carbonara Recipes

MARMITE CARBONARA

Steps:

• Bring a large pan of salted water to the boil while you mash together the egg yolks, Marmite and grated parmesan with some freshly ground pepper. Once the water is boiling, add the pasta and cook until just tender.
• Put the garlic and 2 tbsp olive oil in a cold frying pan, then bring to a medium heat and fry until the garlic is golden and crispy, then fish it out and discard.
• Reserve a small cup of the pasta water then drain. Take the frying pan off the heat and tip in the pasta, followed by the Marmite mixture and a good splash of cooking water. Toss together until the pasta is glossy and evenly coated. Serve with plenty more grated parmesan and a sprinkling of parsley.

MARMITE PASTA

Steps:

• Pop your spaghetti in salted boiling water and cook until al dente. Scoop out a cup of starchy pasta water JUST before draining.
• Meanwhile fry the mushrooms in a little olive oil over medium heat until they begin to brown. Add garlic and a pinch of salt & pepper, then fry for another 1-2mins until the garlic just begins to pick up colour.
• Melt in 2 heaped tbsp butter, then pour in 1/3 cup / 80ml of the starchy pasta water. Whisk with your wooden spoon to emulsify with the butter, then turn heat down slightly and stir in the Marmite.
• Add spaghetti and toss to coat in the sauce. Sprinkle in parmesan and parsley and continue to gently toss until the sauce thickens around the spaghetti.
• Check for seasoning then serve hot with more parmesan!

MARMITE CARBONNADE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Melt half the butter in a large cast-iron casserole over a medium heat, add the onions, then fry for 8-12 mins until golden, stirring occasionally. Add the garlic just before the end, then transfer everything to a bowl. Turn the heat up a little, season the beef with salt and pepper and seal it in batches so as not to overcrowd the pan, adding a knob of the remaining butter with each one. Deglaze the pan with a little stock as you go along.
• Return the onions and beef to the pan, sprinkle over the flour, stir, then pour over the Guinness and stock. Add the herbs, sugar, vinegar, mushroom ketchup (if using) and some seasoning. Bring the liquid to the boil, cover, then cook in the oven for 1½ hrs. If serving on the day, skim the fat off at this stage.
• Remove the casserole and turn the oven up to 200C/fan 180C/gas 6. Discard the herbs, check for seasoning, then add the celery. Mix the remaining butter with about 2 tsp Marmite, then spread it over the slices of French bread on one side. Arrange the slices, Marmite-side up, overlapping on top of the casserole, then return to the oven for another 30-40 mins until the toasts are golden and crisp. Serve straight away.