Preheat your oven to 400°F (200°C). Wrap a whole garlic bulb tightly in aluminum foil, place it on a baking sheet, and roast for 30-35 minutes until golden brown and soft.

In a large pot, bring salted water to a boil. Add your choice of pasta and cook according to package instructions until al dente, typically 8-10 minutes.

In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the mashed roasted garlic paste and sauté for about 2 minutes until fragrant.

Pour in 1 cup of heavy cream and heat for 3-4 minutes on medium, ensuring it doesn't boil.

Add in the lemon juice and zest, stirring well. Season with salt and pepper to taste.

Gradually sprinkle in ½ cup of grated Parmesan, stirring until melted and the sauce is smooth.

Add the drained pasta to the sauce, tossing gently to coat evenly. Use reserved pasta water if the sauce is too thick.

Plate the pasta and garnish with freshly chopped parsley. Serve immediately.