Roast the garlic: Preheat oven to 400°F (200°C). Slice the top off the garlic bulb to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden.

Cook pasta: Meanwhile, bring a pot of salted water to a boil. Cook spaghetti until al dente, then reserve ½ cup of pasta water and drain.

Start the sauce: In a large skillet, melt butter with 1 tbsp olive oil over medium heat. Squeeze roasted garlic into the pan and mash into a paste.

Flavor and toss: Add lemon zest, lemon juice, red pepper flakes (if using), and cooked pasta. Toss, gradually adding pasta water to loosen the sauce.

Finish it off: Stir in basil and parsley. Season with salt and pepper.

Serve: Transfer to a serving dish, top with burrata, drizzle with olive oil, and sprinkle Parmesan if using. Break open the burrata and serve immediately!