Preheat your oven to 400°F (200°C). Wrap the whole garlic bulb in aluminum foil and place it on the oven rack. Roast for 30–35 minutes until golden brown and tender.

In a large pot, bring salted water to a rolling boil. Add your pasta and cook until al dente, about 8–10 minutes. Reserve a cup of pasta water, then drain and set aside.

In a saucepan over medium heat, drizzle in olive oil. Mash in the roasted garlic and cook for about 2 minutes until fragrant.

Pour in heavy cream and stir gently. Simmer for 3–4 minutes, ensuring it doesn't boil.

Add lemon juice and zest, and season with salt and pepper. Cook for an additional 2 minutes.

Gradually sprinkle in Parmesan cheese, stirring until melted and incorporated.

Toss the drained pasta into the sauce, adding reserved pasta water as needed to adjust consistency.

Plate the pasta with a sprinkle of parsley and serve immediately.