Start by preheating your oven to 400°F (200°C). Slice the tops off the garlic bulbs, exposing the cloves. Drizzle them with olive oil, wrap them in foil, and pop them in the oven. Roast for about 30-35 minutes until they’re golden brown and soft. The aroma will fill your kitchen. Trust me, this is the magic moment where the flavor begins to blossom.

As your garlic roasts, bring a large pot of salted water to a boil. Cook your pasta according to package instructions until al dente. Reserve a cup of pasta water before draining; it will help adjust the sauce later if needed. Once the pasta is done, set it aside.

While the garlic is roasting and the pasta is cooking, heat a pan over medium heat. Add the butter and olive oil. Once the butter has melted, squeeze the roasted garlic cloves out of their skins into the pan. Stir them into the butter and olive oil mixture until combined.

Now, pour in the cream and stir. Let it simmer gently for a few minutes, allowing the flavors to meld beautifully.

After the cream has thickened slightly, add the lemon juice, lemon zest, and ground black pepper. Stir to combine. Gradually add the grated parmesan, whisking until melted and smooth. If the sauce seems too thick, this is where you can add that reserved pasta water until you achieve your desired consistency.

Add the cooked pasta to the sauce, tossing to coat every noodle. Sprinkle in the chopped thyme and stir until everything is well combined. Taste and adjust seasoning if necessary. You might want more pepper or salt based on your preferences.

Plate your pasta and sauce, garnishing with toasted pine nuts and extra lemon zest. If you're feeling adventurous, sprinkle a pinch of smoked paprika on top. Enjoy immediately!