Roast the garlic bulbs
Mash roasted garlic with softened butter, chili flakes, parsley, and Parmigiano Reggiano until a paste-like consistency forms
Cook the farfalle according to package directions
Toss the cooked farfalle with the garlic butter paste, adding pasta water as needed
Stir in Fontina and additional Parmigiano Reggiano
Toast the garlic panko breadcrumbs in a pan with olive oil, minced garlic, and salt until golden
Top the pasta with toasted garlic panko breadcrumbs for crunch
