Preheat your oven to 150°C (300°F). Place the peeled garlic cloves and rosemary in a baking dish, covering them generously with olive oil. Bake for 45-60 minutes, or until the garlic becomes golden and soft.

Once the roasted garlic is cool, blend it with room temperature butter until smooth and well combined. Place the mixture in the refrigerator to firm up slightly before using.

In a large pot of salted boiling water, cook your pasta according to package instructions. Make sure to reserve at least a cup of pasta cooking water before draining the pasta.

In a skillet over medium heat, melt the garlic butter you prepared earlier. Add black pepper, and gradually stir in the reserved pasta water until the sauce is well emulsified and silky.

Toss the cooked pasta in the garlic butter sauce, ensuring each strand is evenly coated. Serve immediately for the best texture and flavor!