Preheat your oven to 300°F (150°C). In a baking dish, place whole garlic bulbs and fresh rosemary, covering them generously with extra virgin olive oil. Bake for 45 minutes to 1 hour, until the garlic cloves turn golden brown and soft.

Once the garlic confit has cooled slightly, squeeze the softened cloves out of their skins into a mixing bowl. Add room temperature butter and blend until smooth and creamy.

Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Reserve about ½ cup of starchy pasta water before draining.

In a skillet over medium heat, melt the garlic butter mixture and stir in black pepper. Heat gently for about 2-3 minutes.

Add the cooked pasta to the skillet and gradually mix in some reserved pasta water, tossing well to coat.

Remove from heat, plate the pasta, and finish with grated Parmesan cheese. Optionally, add more black pepper or fresh herbs.