Preheat your oven to 300°F (150°C). Place whole garlic bulbs and fresh rosemary in a small baking dish and cover with extra virgin olive oil. Bake for 45 to 60 minutes until soft and fragrant.

Squeeze cooled garlic cloves into a food processor, discard the skins. Add room temperature butter and blend until smooth and creamy. Refrigerate until firm.

In a large pot, bring salted water to a rolling boil. Add pasta and cook until al dente, reserving a cup of pasta water before draining.

In a skillet over medium heat, melt the confit garlic butter and stir in freshly cracked black pepper. Add a couple of tablespoons of reserved pasta water.

Add the drained pasta to the skillet, tossing to coat in the sauce. If too thick, add more reserved water until desired consistency.

Serve the pasta warm, garnished with Parmesan, fresh herbs, and extra pepper or red pepper flakes if desired.