Preheat your oven to 400°F (200°C). Wrap the whole garlic bulb in aluminum foil and place it on a baking sheet. Roast for 30-35 minutes until the garlic is golden and soft to the touch. Let it cool slightly before squeezing into a bowl.

In a large pot, bring salted water to a rolling boil. Add the pasta and cook according to the package instructions for 8-10 minutes. Before draining, reserve about 1 cup of pasta water.

In a saucepan over medium heat, pour in a tablespoon of olive oil. Once hot, mash the roasted garlic into a smooth paste and add it to the pan, sautéing for 2 minutes.

Slowly pour in the heavy cream, stirring gently. Heat for 3-4 minutes without letting it boil, until warm and slightly thickened.

Mix in the lemon juice and zest, stirring well. Season with salt and cracked black pepper. Allow the sauce to cook for an additional 2 minutes.

Gradually add the freshly grated Parmesan cheese, stirring continuously until it's melted and well incorporated.

Toss the drained pasta into the sauce, adding reserved pasta water if the sauce is too thick.

Remove from heat and garnish with freshly chopped parsley. Serve immediately.