Preheat the oven to 400°F (200°C). Cut the top off the garlic head to expose the cloves. Drizzle with olive oil and wrap in foil. Roast for 30 minutes until soft.

Remove from the oven and let cool slightly. Squeeze the roasted garlic cloves out of their skins into a bowl.

In a saucepan, heat olive oil over medium heat. Add the roasted garlic and sauté for 1-2 minutes.

Add the heavy cream and chicken broth, stirring to combine. Bring to a simmer.

Stir in lemon juice, lemon zest, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld.

While the sauce simmers, cook the fettuccine according to package instructions in a large pot of salted boiling water until al dente.

Drain the pasta and reserve a cup of pasta water.

Add the cooked pasta to the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Serve immediately, garnished with chopped parsley.