I know! Lots of people would probably consign it to Room 101..You really do love it , or hate it. It has an intensity of flavour that can overwhelm, but used sparingly can be a magical ingridient. Uses for Marmite: a teaspoon in hotwater for a hot toddy; a smither on a knife on hot buttered toast (a favourite of mine when nursing a hangover); depth of seasoning in a beef and ale stew or soup; its iconic label cannot be mistaken for anything else. Today I found a new use for it... a flavouring for pasta.. Yes. Really. So, simmer your pasta for aproximately 7 mins; reserve some of the pasta water to mix with sauce afterwards- it helps it meld better. When it is al-dente, drain and add a teaspoon of Marmite. If you like dense flavour then by all means add more, but remember with Marmite, less is more (at least in my book). After a little experimenting I think this bridges the two extremes. Stir in your marmite/spoonful of reserved pasta water; season with salt/pepper and drench in parmesan. All that is left is to enjoy..