Preheat your oven to 300°F (150°C). In a baking dish, combine peeled garlic cloves with fresh rosemary and generously submerge them in extra virgin olive oil. Bake for 45 minutes to 1 hour, until garlic is golden and soft.

Once the confit garlic has cooled, transfer it to a mixing bowl. Add room temperature butter and blend until smooth and creamy. Refrigerate until slightly hardened if desired.

In a large pot, bring water to a rolling boil and season generously with salt. Add pasta and cook according to package instructions for al dente texture (8 to 12 minutes).

Heat a large skillet over medium heat. Add the blended garlic butter, allowing it to melt gently. Stir in black pepper to taste.

Before draining pasta, reserve half a cup of starchy cooking water. Drain pasta and add it to the skillet with the garlic butter sauce. Pour in reserved pasta water and toss until well-coated and emulsified.

Plate Garlic Butter Pasta and sprinkle generously with freshly grated Parmesan cheese. Garnish with fresh rosemary or parsley and a pinch of black pepper before serving.