Preheat your oven to 400°F (200°C). Wrap the garlic bulb tightly in aluminum foil and place it on a baking sheet. Roast for 30–35 minutes, until the garlic becomes golden and soft.

In a large pot, bring salted water to a rolling boil. Add your choice of pasta and cook according to package instructions until al dente, typically around 8–10 minutes. Before draining, remember to reserve about 1 cup of pasta water. Drain pasta and set aside.

In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the roasted garlic cloves, mashing them into a paste as you cook for about 2 minutes.

Pour in 1 cup of heavy cream and stir well. Continue heating gently for 3–4 minutes without boiling.

Stir in the freshly squeezed juice and zest of one lemon, along with salt and freshly cracked black pepper to taste. Cook for another 2 minutes.

Gradually fold in ½ cup of grated Parmesan cheese, stirring until fully melted and incorporated.

Add the cooked pasta to the saucepan with the creamy sauce, tossing together gently. If the sauce feels too thick, add some reserved pasta water gradually.

Remove the saucepan from heat, transfer your creamy roast garlic and lemon pasta to serving plates, garnishing with freshly chopped parsley. Serve immediately.