Cooking Instructions

• Preheat your oven to 200°C (400°F).
• Prepare your garlic bulbs by removing the outer papery layers and cutting the top off horizontally.
• Drizzle the tops with olive oil, wrap each bulb in foil, and roast in the oven for about 45 minutes.
• Once roasted, let the garlic cool and squeeze all the garlic out into a smooth paste.
• Cook your pasta in a pot of well salted boiling water.
• Melt the butter in a frying pan over medium heat and let it foam up.
• Add the pepper and stir.
• Add the garlic paste and whisk in to combine.
• Add the cream and whisk while allowing it to gently simmer.
• Add the lemon juice and zest, whisking again.
• Add the parmesan in batches, whisking and letting it melt.
• Let it simmer for a few minutes until it thickens slightly.
• Add your cooked pasta straight into the sauce with a ¼ cup of pasta water and let it bubble.
• Adjust the sauce's consistency by adding more pasta water if needed.
• Top with extra lemon zest and paprika flakes before serving.