Preheat your oven to 400°F (200°C). Wrap a bulb of garlic in aluminum foil and place it on a baking sheet. Roast for 30-35 minutes until soft and golden brown, then cool slightly and squeeze the cloves into a bowl.

In a large pot, bring salted water to a rolling boil. Add 1 pound of pasta and cook according to package instructions for 8-10 minutes. Reserve 1 cup of pasta water, then drain and set aside.

In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the squeezed roasted garlic and mash into a paste with a fork. Sauté for about 2 minutes.

Pour in 1 cup of heavy cream, stirring to combine with the garlic paste. Cook over medium-low heat for 3-4 minutes, ensuring it doesn't boil.

Stir in lemon juice and zest, seasoning with salt and pepper. Simmer for an additional 2 minutes to enhance flavors.

Gradually stir in ½ cup of grated Parmesan cheese until melted and smooth.

Toss the drained pasta in the saucepan with the sauce, adding reserved pasta water as needed for desired consistency.

Serve garnished with chopped fresh parsley.