Preheat your oven to 400°F (200°C). Wrap the entire bulb of garlic in aluminum foil, sealing it tightly. Roast in the oven for 30–35 minutes, until the cloves are soft and golden. Once done, let it cool slightly before squeezing the roasted garlic into a bowl.

While the garlic is roasting, bring a large pot of water to a rolling boil and add a generous amount of salt. Drop in your pasta of choice and cook according to the package instructions, typically around 8–10 minutes, until it's al dente. Before draining, reserve about 1 cup of the pasta water.

In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Once warm, add the mashed roasted garlic to the pan. Cook for about 2 minutes until fragrant and slightly bubbly.

Pour in 1 cup of heavy cream into the garlic mixture and stir well. Heat through for 3–4 minutes but do not let it boil.

Mix in the juice and zest of one lemon. Stir well, then season with salt and black pepper to taste. Simmer for an additional 2 minutes.

Gradually stir in ½ cup of grated Parmesan cheese until melted and creamy.

Add the cooked pasta to the saucepan and toss gently while gradually adding reserved pasta water until you achieve your desired sauce consistency.

Remove from heat and serve immediately. Garnish with fresh parsley.