Preheat your oven to 200°C (390°F). Trim the tops off two heads of garlic, drizzle with olive oil, wrap in foil, and roast for 40-50 minutes until soft.

Bring a large pot of salted water to a boil. Add 200 grams of dried pasta and cook until al dente, about 8-10 minutes. Reserve a cup of pasta water, then drain.

In a large skillet, melt 30 grams of cubed butter over medium heat until foamy and lightly golden.

Squeeze the roasted garlic into the skillet and mash it into the butter until smooth.

Pour in the heavy cream, gently stirring and bringing to a simmer while watching for bubbles along the skillet edges.

Gradually stir in lemon juice and lemon zest, then add grated Parmesan cheese, allowing each addition to melt before adding more.

Toss the cooked pasta with the sauce, adjusting consistency with reserved pasta water if necessary. Serve warm.