Heat the oil in a large saucepan. Add the pancetta and sizzle for a few minutes until crisp in places. Stir in the onion and thyme, cook for 8-10 mins until the onion softens and starts to caramelise.

Add the garlic, stir for a minute, then add the butter beans along with their liquid, the stock cube, and a full tin/jar or water (if cooking for 4) and parmesan rind. Snap the lasagne sheets into smaller pieces and add to the pan. Season well, stir and cover with a lid. Cook for 8 mins over a low heat, stirring every now and then to prevent the pasta sheets from sticking together.

Meanwhile, whisk the egg yolks and grated parmesan together in a bowl. When the pasta has softened but still has a little bite, add the kale and a splash of water if needed – the consistency should be soupy. Cook for 5 mins, until the pasta and kale are cooked, then stir in the egg yolk mixture, lemon zest and a squeeze of juice. Stir constantly over a low heat to prevent the egg from curdling (it should thicken and enrich the sauce). Ladle into bowls and top with a little more parmesan, a drizzle of good extra virgin olive oil and a twist of pepper or pinch of chilli flakes, if you like. Serve with crusty bread for dipping.