Instructions

• Preheat the oven to 400°F. Slice the tops off both whole heads of garlic to expose the cloves. Place the heads on a piece of foil, drizzle with 2 tablespoons olive oil, wrap tightly, and roast for 45 minutes, until the cloves are golden and soft. Let cool slightly, then squeeze the roasted garlic cloves out of their skins into a small bowl.
• While the garlic roasts, heat a medium skillet over medium heat. Melt 2 tablespoons salted butter, add ¾ cup breadcrumbs, and toast, stirring frequently, until golden, about 3–4 minutes. Transfer the toasted breadcrumbs to a small bowl to cool.
• Bring a large pot of water to a boil and cook 12 ounces dry pasta according to package directions until al dente. Before draining, reserve some of the pasta cooking water. Drain the pasta.
• In a bowl, mash the roasted garlic with ½ cup salted butter (softened), 1 cup grated parmesan, 2 tablespoons fresh chopped parsley, 2 teaspoons Italian seasoning, and salt and pepper to taste. Mash until well combined and mostly smooth.
• Add the garlic-parmesan butter mixture to the hot, drained pasta and stir to combine, allowing the heat of the pasta to melt the butter. Add a splash of the reserved pasta water, a little at a time, until the sauce reaches a creamy consistency that coats the pasta.
• Transfer pasta to a serving dish, sprinkle the toasted breadcrumbs evenly over the top, and serve. If desired, garnish with additional parmesan and fresh parsley and season with more salt and pepper to taste.