Fresh Fettuccine With Vegemite and Aged Cheddar

“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.

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