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1
Heat oven to 375u00b0F. Set one small pot, and one medium pot, of salted water to boil. In an oven-safe pan, heat olive oil on medium-high heat.
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2
Clean and dry tomatoes. When the olive oil is warm, add tomatoes, as well as salt and pepper to taste. Saute for 5 minutes, and then add the maple syrup. Stir to coat evenly, and then move to the oven. Roast for about 20-25 minutes, until the tomatoes are just bursting open. Turn off the oven, but keep the tomatoes inside.
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3
In the small pot, blanche peas for just a few minutes, until they are bright green but not at all mushy. (I suggest cooking them in a sieve, so you can pull then out of the water quickly). Set aside.
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4
Cut Virginia ham into little squares. Set aside.
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5
In the medium pot, boil Molloni until al dente. Drain, but reserve 1/2 cup pasta water. When drained, return pasta to pot with 1-2 tablespoons of pasta water.
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6
In a small bowl, beat your eggs. Add the cheese slowly, stirring consistently. Add cracked black pepper.
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7
Empty the egg mixture into the pasta pot, making sure to stir continuously, so the egg does not set. Add more pasta water as you stir, until a creamy sauce forms. (Obviously the more water you add, the runnier your sauce will be, so adjust to your preferences).
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8
Gently stir in peas and ham, and then distribute pasta into bowls.
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9
Finish by ladling the tomatoes, as well as tomato jus, on top of pasta. Serve immediately.
