Preheat oven to 400 degrees F (preferably a toaster oven). Peel the outer layers of the 4 garlic heads, still leaving the individual cloves in tact as a bulb. Using a knife, cut 1/4 to 1/2 inch off the top of each clove. Careful with your knife!

Drizzle oil over each exposed clove. Wrap each bulb separately in parchment paper, then with aluminum foil. Place on a baking tray and bake for 40 minutes.

Remove the garlic from the oven and allow garlic to cool down until it's okay to touch. Set aside.

Bring a large pot of salted water to a boil and cook pasta according to package instructions. Once the pasta is al dente, save 2 cups of pasta water before draining.

Meanwhile, melt 2 tbsp butter in a large saucepan over medium heat. Add in the roasted garlic cloves (push the cloves out of the skins). Smush them into the melted butter with your spatula and cook for 1 minute.

Add in 2 tsp flour and cook for 1 minute, stirring frequently.

Add in 1 1/2 cups of heavy cream and 2 oz of cream cheese and mix until everything is melted and evenly combined. Bring the sauce up to a simmer (~3-5 minutes).

Add in 1 cup freshly grated Parmesan cheese, 1 cup pasta water, 1 tsp salt, and 1 tsp freshly cracked black pepper. Mix until cheese is just melted and the sauce is smooth. Salt and pepper to taste as needed.

Once the cheese is melted, immediately add in the cooked pasta and mix until combined. If the sauce is too thick, add more pasta water until it reaches your desired consistency. If the sauce is too thick, you will taste the flour more, so make sure to thin it out to your liking!