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Bring 4 quarts of water and the salt to a boil in a large pot.
Toast the black and Sichuan peppercorns, if using, in a skillet over medium-low heat.
Melt butter in the skillet, add pepper mixture and chili crisp, cook until fragrant.
Cook pasta, reserve pasta water, mix Pecorino with pasta water, toss pasta in chili mixture.
Add pasta to cheese mixture, toss until creamy, transfer to serving dish, sprinkle with Pecorino and pepper mixture.
Serve with additional chili crisp if desired.