Preheat your oven to 250°F (120°C). In a baking dish, arrange peeled garlic cloves and fresh rosemary, then pour enough extra virgin olive oil to fully cover them. Bake for 45 minutes to 1 hour until the garlic turns golden brown and soft.

Once the confit garlic has cooled slightly, transfer it to a bowl with room temperature unsalted butter. Use a fork or a hand mixer to blend until the mixture is completely smooth and creamy. Chill in the refrigerator for 15-20 minutes.

In a large pot, bring salted water to a rolling boil. Add your choice of dried or fresh pasta, cooking according to the package instructions until al dente, usually around 8–10 minutes. Reserve about 1 cup of the starchy pasta cooking water before draining.

In a large skillet over medium heat, add the prepared garlic butter and let it melt completely. Once melted, sprinkle in freshly cracked black pepper and sauté for 1-2 minutes. Gradually stir in ½ cup of the reserved pasta water, whisking until the sauce is emulsified and slightly thickened.

Carefully add the drained pasta to the skillet, tossing it gently to coat it evenly with the rich garlic butter sauce. If needed, add more reserved pasta water to achieve your desired consistency.

Transfer your beautifully coated garlic butter pasta onto plates, garnishing with freshly grated parmesan cheese and a sprinkle of additional black pepper or fresh herbs.