Procedure:
Bake the Pici in salty boiling water and grate the Tuscan Pecorino.
When the pasta is almost finished, melt the butter with the pepper. Drain the Pici, put them in a cooking pan with a spoon of baking water and add the grated Pecorino.
Raise the fire and turn Pici so that the sauce can be homogeneous. Add a good amount of grated pepper and remove from the fire.
Serve with flaky pecorino cheese.