Boil a pot of salted water and cook the pasta for two minutes less than the packet instructions.
Toast the broken pecans in a medium non-stick frying pan over medium heat until fragrant.
Remove the pecans to a cold plate.
Stir the butter and sugar in the frying pan until they form a hot, syrupy mixture.
Carefully stir in the cream and let the caramel bubble before adding the pecans and a pinch of salt.
Reserve a small amount of the cooking water before draining the pasta.
Toss the drained pasta into the frying pan with the sauce, adding 15ml to 30ml of pasta water if needed.
Divide the pasta between two bowls and serve with additional double cream if desired.