Chocolate pasta with caramel and pecans

You need JavaScript to view this clip.

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.

Unfortunately we are unable to add this recipe to your favourites, please try again later.


  • 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