8 oz fresh ricotta, one Temple Farm egg, handful local mushrooms (aged three days on the counter, or until they smell bad) fried in olive oil until pancetta, tons of 2yr Parm, pepper (Taken with Instagram at Home)

8 oz fresh ricotta, one Temple Farm egg, handful local mushrooms (aged three days on the counter, or until they smell bad) fried in olive oil until pancetta, tons of 2yr Parm, pepper (Taken with Instagram at Home)