Chocolate Pasta With Caramel And Pecans
Indulge in a unique and decadent dessert experience with this chocolate pasta recipe. Rich flavors of dark brown sugar, pecans, and double cream come together to create a creamy and delicious butterscotch sauce to coat the cocoa-infused pasta. This unexpected and delightful dish is sure to impress your taste buds and leave you craving more.
— Constant Cookbook
Ingredients
- 100g/3½oz cocoa or chocolate pasta
- pinch salt
- 50g/1¾oz pecans
- 50g/1¾oz unsalted butter
- 50g/1¾oz dark brown sugar
- 100ml/3½fl oz double cream
Instructions
- Put water on to boil for the pasta and, when itâs boiling, add a pinch of salt and cook the pasta, setting a timer for two minutes before the packet instructions say it will be ready.
- Put a medium-sized, non-stick frying pan on the stove and tumble in the pecans, then toast them over a medium heat. Once you can smell their scent wafting up from the pan, remove them to a cold plate.
- Now stir the butter and sugar together in the frying pan until you have a hot, treacly syrup. Carefully pour in the cream, stir and let the caramel mixture bubble up, add the toasted pecans and a pinch of salt, then turn off the heat.
- Just before draining the pasta, lower in a cup to remove a little pasta-cooking water, then toss the drained pasta back into the frying pan with the dark and nutty butterscotch sauce, adding a tablespoon or two of the cooking water if needed to help coat the pasta. Stir to combine before dividing between two bowls. Serve with a little double cream in a small jug to pour over as you eat, if wished.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 2
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