In a saucepan, fill with salted water and bring to the boil. Add the pasta and cook as per package instructions.
Once nearly ready, In a second saucepan, melt over medium heat the butter and stir in the black pepper, and chilli, adding 1-2 laddle of or enough of the starchy pasta cooking water.
Remove from the heat and whisk in the grated pecorino to create a light ‘creamy’ emulsified sauce.
When the pasta are cooked al dente, remove from the heat.
Drain them and toss them into the cheese and pepper mixture in the second saucepan to lightly coat them in the sauce.
Toss to coat the pasta in the sauce and check the seasoning and
Serve immediately and garnish with more pecorino shavings, some crispy breadcrumbs and extra serving of black pepper.
Enjoy while hot.
