Preheat your oven to 300°F (150°C). Peel several garlic cloves and place them in a small baking dish, covering them fully with extra virgin olive oil. Add a few sprigs of fresh rosemary for flavor and bake for 45 minutes to 1 hour, until the garlic turns golden and soft.

Once the confit garlic has cooled, carefully transfer it to a blender or food processor. Add room-temperature butter and blend until the mixture is smooth and creamy. Refrigerate the garlic butter for about 15 minutes.

While the garlic butter chills, bring a large pot of salted water to a boil. Add your dried pasta and cook according to package instructions, usually about 8-10 minutes for al dente. Reserve a cup of pasta water before draining.

In a large skillet, melt the refrigerated garlic butter over medium heat. Stir in black pepper to taste and add a splash of the reserved pasta water, stirring well to combine.

Add the drained pasta to the skillet with the garlic butter sauce, tossing gently to ensure each strand is well-coated. If the pasta seems dry, incorporate more reserved pasta water until you achieve the perfect glossy texture.

Plate the pasta warm and generously sprinkle freshly grated Parmesan cheese on top, along with extra black pepper if desired. Garnish with chopped herbs for freshness.