Preheat your oven to 200°C (390°F). Slice off the tops of whole heads of garlic, drizzle with olive oil, wrap in foil, and roast for 40–50 minutes until golden brown.

Melt butter in a skillet over medium heat until light brown. Stir in freshly cracked pepper.

Squeeze roasted garlic into the skillet, mix thoroughly with the butter.

Pour in the cream, stirring continuously to create a smooth sauce.

Add lemon juice and zest, stirring to incorporate.

Gradually add parmesan, stirring until melted and blended.

Combine cooked pasta with the sauce in the skillet, tossing well to coat.

Adjust seasoning and thickness with reserved pasta water as needed before serving.