Molloni Carbonara With Pan-Roasted Sun Gold Tomatoes, Peas And Ham

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.

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.

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.

Cut Virginia ham into little squares. Set aside.

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.

In a small bowl, beat your eggs. Add the cheese slowly, stirring consistently. Add cracked black pepper.

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).

Gently stir in peas and ham, and then distribute pasta into bowls.

Finish by ladling the tomatoes, as well as tomato jus, on top of pasta. Serve immediately.