Spaghetti with Marmite

I know the combination of pasta and Marmite sounds odd to the point of unfeasibility, but there is a traditional day-after-the-roast pasta dish, in which spaghetti is tossed in chicken stock, and I have eaten shortcut versions of this in Italy which use a crumbled stock cube, along with some butter, olive oil, chopped rosemary and a little of the pasta cooking water to make a flavoursome sauce for spaghetti.

Ingredients
375g/13oz dried spaghetti
50g/2oz unsalted butter
1 tsp Marmite, to taste
freshly grated parmesan, to serv

Preparation method
Cook the spaghetti in plenty of boiling, salted water, according to the packet instructions.
When the pasta is almost cooked, melt the butter in a small saucepan and add the Marmite and one tablespoon of the pasta water, mixing thoroughly to dissolve.
Reserve half a cup of the pasta water; then drain the pasta and pour the Marmite mixture over the drained spaghetti, adding a little of the reserved pasta water to amalgamate if required.
Serve with plenty of grated parmesan.
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