Cooking Instructions

• Preheat your oven to 200 c (400 f)
• Prepare your garlic bulbs. Take off the outer papery layers and cut the top off horizontally.
• Drizzle the top with olive oil then wrap up each one individually in foil and roast in the oven for about 45 mins or until the cloves are soft and starting to caramelise.
• When roasted to your liking let them cool and then squeeze all the garlic out.
• Cook your pasta in a pot of well salted boiling water.
• Melt the butter in a frying pan over medium heat.
• Let it foam up then add the pepper and stir.
• Add the garlic paste and whisk.
• Add the cream and whisk, lowering the heat to maintain a gentle simmer.
• Add the lemon juice and zest and whisk again.
• Add the parmesan in a few lots, whisking and letting it melt in between each addition.
• Let it gently simmer for a couple of minutes until it thickens slightly.
• Add your cooked pasta straight into the sauce with a ¼ cup of pasta water and let it bubble away for a minute or so.
• Top the pasta with extra lemon zest and some paprika flakes if desired.