Trim the top off of your head of garlic and place it on top of a large sheet of aluminum foil. Drizzle the garlic with the olive oil. Wrap the garlic up in the aluminum foil and bake for 40 minutes. Once the garlic has cooled squeeze the garlic out of the skins. Smashed garlic with a fork to create a paste. Set this aside.

Place your butter in a large saucepan and melt it over medium heat. Once the butter has melted stir in the cream and the garlic. Stir until the garlic is evenly distributed.

Stir in the parmesan cheese and pepper, stir until melted.

In a small bowl combine your melted butter and flour together to create a paste. Pour the mixture into the simmering cream and stir until the sauce has thickened, about 5 to 10 minutes.

Serve over your favorite pasta and top with extra Parmesan cheese.