Lasagne carbonara

Lasagne carbonara

By
From
One Dish. Two Ways.
Serves
4
Photographer
Mark Roper

This is a different way to serve bacon and eggs…a combo that’s morphed into a pasta dish. For grown-ups, I add lots of freshly cracked pepper and sea salt, parmesan and parsley.

Ingredients

Quantity Ingredient
6 prosciutto slices
or 6 bacon rashers, very thinly sliced
40g butter
salt
1 tablespoon white vinegar
6 eggs
4 fresh lasagne sheets
parmesan, grated, to serve

Ingredients for adults

Quantity Ingredient
splash white wine
squeeze lemon juice
freshly ground black pepper
chilli flakes, to serve
flat-leaf parsley, chopped, to serve
salt

Method

  1. In a non-stick frying pan, cook the prosciutto or bacon over a medium heat until crispy. Remove from the pan and keep warm. Add the butter to the pan and keep warm over the lowest heat.
  2. Bring a saucepan of salted water to the boil over a high heat. Add the vinegar and reduce the heat to low–medium to maintain a gentle simmer.
  3. Crack the eggs into 6 small cups. Give the water a good circular stir, then tip 1 egg at a time into the centre of the swirling water. Simmer the eggs until the whites are white and the yolks remain soft, about 3 minutes. Using a slotted spoon, transfer the eggs to a clean tea towel to drain.
  4. Bring another saucepan of salted water to the boil. Reduce to a medium–high heat and cook the sheets of pasta for 2–3 minutes, or until just tender. Remove the pasta with a slotted spatula, allowing it to drain for a few seconds.
  5. Lay out the pasta sheets on four warmed plates and top with 1 poached egg each for the kids and 2 eggs each for the adults.

Dish one

  • Top each of the kids’ plates with a slice of the prosciutto or bacon and one-third of the butter. Serve with some grated parmesan.

Dish two

  • Heat the frying pan with the remaining butter over a high heat and add the wine and lemon juice. Let it bubble for 1 minute, then remove from the heat. Divide the sauce and the remaining proscuitto or bacon between the adults’ plates. Season with salt and pepper and serve with parmesan, chilli flakes and fresh parsley.
Tags:
One Dish Two Ways
simple
family
kids
kid
child
friendly
kid-friendly
child-friendly
children
simple
easy
weeknight
midweek
mid-week
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