Preheat the oven to 375°F (190°C). Slice the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes.
Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain, reserving 1 cup of pasta water.
In a large pan, melt butter over medium heat. Squeeze the roasted garlic into the butter and stir. Add the heavy cream, lemon juice, and zest, and stir until the sauce thickens.
Toss the cooked pasta into the sauce, adding reserved pasta water if needed.
Serve with Parmesan, cracked pepper, and parsley.
Pro Tips/Notes:
Roasting the garlic gives it a mellow, sweet flavor. If you're short on time, you can use minced garlic instead, but the flavor will be sharper.
Pasta water is crucial to the texture of the sauce. It helps thin the sauce while also making it cling to the pasta better.
Storing leftovers: This pasta can be stored in an airtight container in the fridge for up to 2 days. To reheat, add a splash of water or cream to loosen the sauce.