Preheat your oven to 400°F (200°C). Wrap the garlic bulb in foil and roast for 30-35 minutes until soft.

In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.

In a medium saucepan, heat olive oil over medium heat. Add roasted garlic and mash it into a paste, cooking for 2 minutes.

Pour in the heavy cream, stirring until combined. Heat through for 3-4 minutes without boiling.

Mix in the lemon juice, lemon zest, salt, and black pepper, cooking for an additional 2 minutes.

Gradually stir in the grated Parmesan cheese until melted into the sauce.

Toss in the cooked pasta, mixing until coated. Add reserved pasta water if needed for consistency.

Remove from heat and garnish with fresh parsley before serving.