Roast the garlic bulbs with 1 tbsp. extra virgin olive oil
Cook farfalle according to package directions
Prepare garlic panko breadcrumbs by toasting ½ cup panko breadcrumbs with 2 tbsp. extra virgin olive oil, 1 minced garlic clove, and ¼ tsp. salt
Mix softened butter with roasted garlic, Italian parsley, and crushed red chili flakes
Combine cooked pasta with garlic butter mixture
Toss in grated Parmigiano Reggiano and Fontina cheese
Add pasta water as needed to achieve desired consistency
Top with garlic panko breadcrumbs
Season with salt to taste
