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Preheat oven to 350 degrees. Cut off the top of a bulb of garlic (not halfway like I did in the video whoops). Drizzle with olive oil, salt, and pepper. Wrap in foil. Bake for 1 hour.
In a food processor, add goat cheese, 2 roasted red peppers, ½ of a lemon zested, salt/pep, honey, and squeeze in roasted garlic. Pulse until creamy and combined.
To a sauté pan, add prosciutto and a drizzle of olive oil. Cook until nice and crispy and then remove from pan. Add an extra drizzle of olive oil to the pan. Add breadcrumbs, a pinch of red pepper flakes and salt/ pep. Cook until nice starting to brown. Off the heat, add back in prosciutto and a sprinkle of chopped chives.
Cook your pasta of choice in salted water. Remove from pot 1 minute before al dente. Save 1 cup of pasta water. Add goat cheese mixture, pasta, and ¼ cup pasta water to a pot. Mix vigorously until pasta is cooked through and coated in the sauce. To serve, add some grated parm and LOTS of breadcrumbs.