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Stovetop: Add garlic and olive oil to a small saucepan over the lowest heat possible and cook for 30–45 minutes until the cloves are completely soft and lightly golden.
Oven: Add garlic and olive oil to a small baking dish or ramekin and bake at 250°F for 60–75 minutes until soft and lightly golden. Reserve both the garlic and oil.
Boil the spaghetti until al dente, reserving plenty of pasta water.
In a large bowl, mash together the confit garlic, garlic oil, butter, egg yolks, Parmesan, Pecorino, crushed red pepper, and parsley until smooth.
Slowly whisk in a few splashes of hot pasta water until creamy and loosened.
Add the hot spaghetti and toss vigorously, adding more pasta water as needed until glossy and silky.
Serve immediately with extra Pecorino, Parmesan, parsley, and more crushed red pepper if desired.