Preheat your oven to 400°F

Slice off the top of the garlic bulb to expose the cloves. Place it on a sheet of foil and drizzle with 1 tablespoon of olive oil.

Wrap it up like a little garlic burrito and roast for 35-40 minutes, until it’s soft, golden, and smells like heaven.

While the garlic is doing its thing, bring a big pot of salted water to a boil. The water should taste like the ocean. Seriously, don’t skimp on the salt.

Cook your pasta according to package instructions. Pro tip: Don’t forget to save a cup of that starchy pasta water before draining. It’s liquid magic.

In a large skillet, heat the remaining tablespoon of olive oil and butter over medium heat.

Squeeze the roasted garlic cloves out of their papery skins directly into the skillet. Mash them with a spoon until they’re a garlicky paste.

Add the Boursin cheese and about 1/2 cup of pasta water to start. Stir until it’s creamy and luscious. If it’s too thick, add more pasta water a little at a time. Season with salt and pepper to taste.

Toss the cooked pasta into the skillet with the sauce. Use tongs to coat every glorious strand.

Serve immediately, garnished with red pepper flakes and/or parsley if you’re feeling extra. Or don’t. This pasta is perfect either way.