Preheat your oven to 400°F (200°C). Wrap the whole bulb of garlic tightly in aluminum foil and place it in the oven for 30-35 minutes.

In a large pot, bring salted water to a rolling boil. Add your choice of pasta and cook according to the package instructions until al dente. Reserve about 1 cup of the starchy pasta water just before draining.

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

Reduce the heat to low and pour in the heavy cream, stirring well. Gently heat for 3-4 minutes, being careful not to boil.

Stir in the lemon juice and zest. Season with salt and black pepper to taste, and let it simmer for another 2 minutes.

Gradually add the grated Parmesan cheese, stirring continuously until fully melted and integrated.

Add the drained pasta to the saucepan with the creamy sauce. Toss everything together and add reserved pasta water if the sauce is too thick.

Serve the creamy roast garlic and lemon pasta sauce immediately, garnished with chopped fresh parsley.