Preheat your oven to 400°F. Cut the top off a head of garlic, drizzle it with olive oil, and wrap it in aluminum foil. Roast for about 30 minutes until the cloves are golden and soft. Let it cool, then squeeze the garlic out of its skins.

While the garlic roasts, cook the pasta according to package instructions until al dente. Drain and set aside.

In a large saucepan, melt the butter over medium heat. Add the roasted garlic, mashing it into the butter. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese, salt, and pepper until the sauce is smooth.

Add the cooked pasta to the saucepan, tossing to coat the pasta evenly with the sauce. If the sauce is too thick, add a little pasta cooking water to reach the desired consistency.

Transfer the pasta to serving plates and garnish with additional Parmesan cheese and freshly cracked black pepper if desired. Serve immediately.

Allow any leftovers to cool completely before storing in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of cream or milk to loosen the sauce if needed.