Molloni carbonara with pan-roasted sun gold tomatoes, peas and ham
Roast
Italian cuisine
Roasting
Like everyone else, it seems, I am slightly obsessed with summer tomatoes. And while I sampled a fair few this summer, one variety emerged the clear winner. Sun Gold. Oh, Sun Gold. Even the name evokes summer. They are perfect for the season in every way—sweet, bite-sized and lustrously colored. They require no alterations, to be sure, but I found that pan roasting them with a little olive oil and maple syrup unveils a deeper flavor. It also creates a rich and honeyed tomato jus—fantastic on top of the carbonara sauce. I’m a fan of this carbonara recipe because while it satisfies a craving for creaminess, it is not overly heavy. The Molloni’s large spirals capably capture the sunny, runny sauce. (If you can’t find Molloni, I like orecchietti, too). Finally, peas and barely-warm ham impart added freshness.
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