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Roast the Garlic: Place the peeled garlic cloves in a baking dish, cover completely with olive oil, add a sprig of rosemary, and roast at 170–180°C for 35–45 minutes until soft and lightly golden.
Prepare the Garlic Butter: Blend roasted garlic (without oil), softened butter, Parmesan, parsley, lemon zest, salt, and pepper until smooth and creamy.
Chill and Whip: Place the mixture in the freezer for 15 minutes, then whip with a fork until light and airy.
Cook the Pasta: Boil pasta in well-salted water until al dente, reserving some pasta water before draining.
Combine: Toss hot pasta with the whipped garlic butter over low heat, adding reserved pasta water gradually and a drizzle of rosemary-infused garlic oil until silky and glossy.
Finish: Remove from heat, add fresh lemon juice, toss gently, and serve with extra Parmesan, parsley, and optional chili flakes.