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Preheat oven to 400F.
Slice tops off garlic heads, drizzle with olive oil and wrap in foil.
Roast 30-40 minutes until soft and golden.
Squeeze cloves out once cooled.
Cook pasta al dente.
Mash roasted garlic with softened butter, parsley, Parmesan, salt and pepper until smooth.
Melt 1 tbsp butter in a skillet and toast breadcrumbs 2-3 minutes until golden and crispy.
Toss pasta with garlic butter in the pot adding a splash of pasta water if needed.
Top with toasted breadcrumbs and extra Parmesan!