Preheat your oven to 200°C (400°F).

Prepare your garlic bulbs by removing the outer papery layers and cutting the top off horizontally.

Drizzle the garlic tops with olive oil, wrap each in foil, and roast for about 45 minutes until soft and caramelised.

Let the roasted garlic cool, then squeeze the cloves out and mash them into a smooth paste.

Cook your pasta in a pot of well salted boiling water.

Melt the butter in a frying pan over medium heat until foamy, then add pepper and stir.

Add the garlic paste and whisk to combine.

Pour in the cream and whisk, keeping the heat low to maintain a gentle simmer.

Add the lemon juice and zest, whisking again to combine.

Incorporate the parmesan in several batches, whisking until melted between each addition.

Allow the sauce to gently simmer for a couple of minutes until slightly thickened.

Mix in your cooked pasta with ¼ cup of pasta water and let it bubble for a minute.

Adjust the sauce consistency by adding more pasta water if needed for a saucier dish.

Serve topped with extra lemon zest and paprika flakes if desired.