Mother of five Jane Kennedy got so fed up cooking one meal for adults and one for her kids that she compiled a book of recipes ‘One Dish, Two Ways’.
Here’s her family-friendly take on lasagne carbonara.
6 prosciutto slices or very thinly sliced bacon rashers
1tbsp white vinegar
4 fresh lasagne sheets (10cm long)
grated Parmesan, to serve
Ingredients for adults:
Splash of white wine
Squeeze of lemon juice
Salt and freshly ground black pepper
Chilli flakes, to serve
Chopped flat-leaf parsley, to serve
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 it on a low heat.
Bring a saucepan of salted water to the boil. Add the vinegar and reduce the heat to a gentle simmer. Crack the eggs into six small cups. Give the water a circular stir, then tip one egg at a time into the centre. Simmer until the whites are white and the yolks remain soft (about three minutes). then use a slotted spoon to transfer to a clean tea towel.
Bring another saucepan of salted water to the boil. Reduce to a medium-high heat and cook the pasta for two to three minutes, until just tender. Remove, allowing it to drain for a few seconds, then lay it out on four warmed plates. Top with one egg each for the kids and two for the adults.
DISH ONE: Top the kids’ plates with a slice of prosciutto or bacon and 1/3 of the butter. Serve with 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 one minute, then remove from the heat. Divide with the remainign prosciutto or bacon. Season. Serve with Parmesan, chilli flakes and fresh parsley.