Preheat your oven to 200°C (390°F). Slice the tops off the garlic heads and drizzle them with olive oil. Wrap each head in aluminum foil and roast on a baking sheet for 40-50 minutes, or until the cloves are soft and caramelized.

In a large pot, bring well-salted water to a boil. Add your dried pasta and cook according to package directions, around 8-10 minutes for al dente. Before draining, reserve about 1 cup of the starchy pasta water.

In a large skillet over medium heat, melt the cubed butter. Stir in black pepper, and then squeeze the roasted garlic cloves into the skillet, mashing them into the butter.

Gradually whisk in the heavy cream, stirring continuously until the mixture is smooth. Heat through for about 2-3 minutes.

Incorporate the fresh lemon juice and zest, stirring well. Gradually add the parmesan cheese, allowing each amount to melt before adding more.

Add the drained pasta to the skillet and toss it in the creamy sauce. Adjust thickness with reserved pasta water if needed.