Archive of BBC Food Recipes

Chocolate pasta with caramel and pecans

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
Dietary Vegetarian
From Nigellissima
This is really Anna del Conte’s recipe, only I in slovenly fashion use shop-bought chocolate pasta. The ready-made stuff is not available everywhere, but it is worth tracking down for this unconventional but intriguing sweet treat.


  1. Put water on to boil for the pasta and, when it’s 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.

  2. 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.

  3. 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.

  4. 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.


  • 100g/3½oz cocoa or chocolate pasta
  • pinch salt
  • 50g/1¾oz pecans, roughly broken up
  • 50g/1¾oz unsalted butter, softened
  • 50g/1¾oz dark brown sugar
  • 100ml/3½fl oz double cream, plus extra to serve

Shopping List

Chocolate pasta with caramel and pecans

Cooking ingredients

Dairy, eggs and chilled


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