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Soak the garlic in water to clean it easily, peel it, cut it in two and remove the soul.
In a saucepan, bring the garlic to a boil in water and 40 ml milk four times, renewing the milk each time, then cook it a fifth time in milk alone.
Ensure the garlic is cooked (it should flake), drain and blend, adjusting for salt.
Boil 250 ml of milk. Beat the egg yolks, pour two tablespoons of boiled milk into the container, stir and place in the pot of milk. Turn continuously over low heat until the temperature reaches 83°.
Strain through a colander and allow to cool. Add the whipped garlic and semi-whipped cream gradually.
Cook the spaghetti in boiling salted water. Sauté peeled garlic and chili pepper in oil, then add two ladles of pasta cooking water and reduce slightly.
Discard flavorings and drain the pasta halfway through cooking, saving the water. Finish cooking in the saucepan, adding water gradually.
When the pasta is al dente, remove from heat and toss with salt, pepper, raw oil, and a pinch of Parmigiano.
For the seasoned bread, remove the crust from the pancarrè and toast it with oil, garlic, parsley, and salt.
Serve by rolling the pasta in the center of the plate, pouring over garlic cream and sauce, and sprinkling with seasoned bread.