Preheat your oven to 400°F (200°C). Slice a garlic bulb in half, drizzle with olive oil, wrap in foil, and roast for about 45 minutes.

Squeeze the roasted garlic cloves into a small bowl and mash into a fine paste.

In a large skillet, melt butter over medium-high heat, add garlic paste, rosemary, thyme, and crushed red pepper flakes. Cook for 2-3 minutes until aromatic.

Gradually whisk in heavy cream and simmer for about 5 minutes until thickened.

Reduce heat, stir in Parmesan cheese until melted and smooth. Adjust seasoning with salt and pepper.

Serve the sauce over pasta, grilled chicken, or vegetables while hot.