RECIPE - Chocolate Pasta with Caramel and Pecans Ingredients (serves 2) - 150g chocolate pasta (available at Harrys Lolly Shop) - 20g sugar - 50g pecans, roughly broken up - 50g unsalted butter, softened - 50g dark brown sugar - 100ml double cream, plus extra to serve Method 1. Put water on to boil for the pasta and, when it’s boiling, add and pasta, cook for five minutes, set aside. 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 from pan and set aside. 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, 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 if you wish. Recipe by Nigella Lawson
Posted on: Sun, 18 May 2014 11:04:52 +0000
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