Meanwhile, cook the butter and garlic in a large deep frying pan over medium-low heat until the butter is foamy and garlic is aromatic. Remove from the heat and add the Vegemite. Stir to combine (the Vegemite won’t become completely combined).

Drain the pasta, reserving 125ml (1/2 cup) of the cooking water. Add the pasta and parmesan to the frying pan and use tongs to toss well to coat, adding as much of the water as needed to create a smooth sauce.