This last Saturday night I had the absolute pleasure in joining my fellow members of the705 in an exclusive preview of one of Lafayette's newest restaurants, Ruffino's on the River. A review of the restaurant's menu, service, and atmosphere could easily take up my entire post, so I'll leave that in the capable hands of The Daily Advertiser's own Megan Wyatt. But to say it was an extravagant, decadent meal would be an understatement. Not only was the quality of the ingredients superb, but the service (thanks to our key waiter Craig) was second-to-none. The red carpet was rolled out, the plates were cleaned, and the crowd left with full bellies and discussions about what to try next time.
Now if I was anyone else, I probably would've remained in a food coma all weekend, returned to my daily regimen of lunchtime salads, and yogurt desserts, but I'm not anyone else. Instead, I left super inspired to treat my family to my own version of decadence...a home-cooked (and grilled) meal served with the care and consideration Craig gave to us. I couldn't wait to do something a little special for Sunday dinner, the perfect time to indulge before our typical hectic week.
Firing up the pit, we used well-seasoned leg quarters as the meat of our meal and we grilled bright, fresh corn in the husks for a sweet and smoky treat. But the star of the night was the bacony pasta bake anyone could easily throw together any day of the week. How do you make your family feel special on a "regular" night at home?
Bacony Pasta Bake (served with BBQ chicken & corn on the cob)
Ingredients
1 lb spaghetti or angel hair pasta
2 tablespoons butter
2 tablespoons flour
1 c milk
cubed cheese of choice (any well-melting cheese from gouda to American will do!)
Topping:
4 strips bacon, crisped and crumbled
french-fried onions chopped fine (my blender made the perfect tool!)
additional shredded cheese (any variety)
Directions
- Line rimmed cookie sheet with foil, bake bacon at 350° until crisp, drain on paper towels (leave oven on)
- Boil salted water and cook pasta according to directions, minus 2 minutes - you want it pretty al dente (with bite)
- Melt butter and add flour stirring frequently to make a white roux - will bubble and foam, drizzle in a little bacon fat for added flavor (optional)
- Reduce heat and whisk in milk until incorporated - at this point I seasoned my milk mixture heavily with black & red pepper, but nothing is needed unless you want it!
- Slowly melt in cheese a little at a time until smooth - there are no precise measurements here, just taste until it's at your liking, remember things will firm up in the oven
- Place pasta in a 9 x 11 baking dish sprayed with non-stick spray and coat with sauce, stirring to coat
- Bake for 15-20 minutes or until pasta seems to "set"
- Top with mixture of onions, cheese, and bacon - return to oven for 5-10 more minutes until onions & pasta browns slightly
A little over the top? Yes! But a great way to celebrate a birthday, an anniversary, or just surviving the work week! Happy cooking!