layla Benali

But here’s the thing about rigatoni carbonara – when you get it right, it’s basically edible magic. This rigatoni carbonara recipe has become my go-to comfort food, and after years of trial and error (okay, mostly error), I’ve finally cracked the code. So if you’re here because you want to make rigatoni carbonara that doesn’t look like breakfast gone wrong, you’re in the right place.

Picture this: It’s 2022, post-pandemic dinner parties are back, and I’m desperately trying to prove I’m not just another millennial who survives on DoorDash and existential dread. My husband Marco (yes, really – I married into an Italian family, the pressure is REAL) had been bragging about my “amazing” cooking to his mom for months. The thing is, my “amazing” cooking repertoire consisted of exactly three dishes, and rigatoni pomodoro was about to be attempt number four.

So, there I was… standing in my kitchen in socks soaked with carrot juice (don’t ask), holding half a bell pepper in one hand and a comically dull knife in the other. I had no plan. But I had one goal: make something edible out of what was left in my fridge. That’s when the universe whispered: vegetable spaghetti.

One chilly evening in her kitchen outside Tunis, Ines’s French friend Sophie visited after a long day. Sophie, known for her love of hearty French classics, confessed how much she missed her grandmother’s beefy onion soup. Inspired by Sophie’s story and her own Franco-Mediterranean roots, Ines decided to craft a dish that married French comfort with Mediterranean heart — a Beef French Onion Soup Casserole.