Preheat your oven to 200°C (390°F). Take whole heads of garlic, slice off the tops, and drizzle them generously with olive oil. Wrap the garlic securely in foil and place it on a baking sheet. Roast in the oven for 40-50 minutes until brown and caramelized.

While the garlic is roasting, melt cubed butter in a skillet over medium heat. Sprinkle in black pepper after about 2-3 minutes, then squeeze the roasted garlic cloves into the skillet.

Pour in light cream and stir continuously until bubbly, then add freshly squeezed lemon juice and optional lemon zest, blending until smooth. Gradually incorporate grated Parmesan cheese.

Once your pasta is cooked to al dente, reserve a cup of pasta water before draining. Toss the drained pasta into the sauce, mixing gently and adding reserved pasta water if the sauce is too thick.