Preheat your oven to 250°F (120°C). In a baking dish, combine the garlic cloves from two whole bulbs and a handful of fresh rosemary leaves. Pour enough extra virgin olive oil over the garlic to fully submerge it, and bake for 45 minutes to 1 hour.

Once the confit garlic has cooled slightly, transfer it to a food processor. Add room temperature butter to the bowl, and blend until the mixture is smooth and homogenous.

In a large pot, bring water to a rolling boil, adding a generous amount of salt. Add your dried or fresh pasta and cook according to package instructions, aiming for al dente doneness.

In a large skillet over medium heat, melt the prepared confit garlic butter. Sprinkle in freshly cracked black pepper to taste, stirring gently to combine.

Slowly add the reserved half cup of pasta cooking water to the skillet, mixing well to emulsify the sauce. Allow it to thicken slightly over medium heat for 1-2 minutes.

Add the drained pasta to the skillet, tossing it gently in the garlic butter sauce. Cook for an additional 1-2 minutes over medium-low heat, allowing the pasta to absorb the flavors.