Step 1

Preheat the oven to 400°F (200°C).

Step 2

Slice off the top of the garlic heads to expose the cloves. Place the quartered shallots onto the foil with the garlic.

Step 3

Drizzle with olive oil and wrap in foil, ensuring the shallots are also coated.

Step 4

Roast for 30-40 minutes, or until the garlic and shallots are soft and golden brown.

Step 5

Let cool slightly, then squeeze the roasted garlic cloves out of their skins. Mash the roasted shallots.

Step 6

Cook the pasta until al dente. Reserve about 1/4 cup of pasta water.

Step 7

In a medium bowl, mash the roasted garlic and shallots with the softened butter, Boursin cheese, parsley, Parmesan cheese, salt, and pepper. Mix until well combined and creamy.

Step 8

Toasted Breadcrumbs:

Step 1

Heat a skillet over medium heat.

Step 2

Melt 1 tablespoon butter and add the breadcrumbs.

Step 3

Toast, stirring frequently, until golden brown and crispy (about 2-3 minutes).

Step 4

In the same pot you cooked the pasta, add the garlic, shallot, butter, and Boursin mixture and the cooked pasta. Toss to coat.

Step 5

Add a splash of pasta water if needed to loosen the sauce and make it cling to the pasta.

Step 6

Top with toasted breadcrumbs and extra Parmesan cheese.

Step 7

Serve immediately.