Peel garlic and place in a small pan. Cover with olive oil and a dash of salt. Simmer on medium-low for 15–25 minutes until garlic is soft and lightly golden.

Remove garlic cloves and set aside. Reserve oil for cooking.

Cook pasta in salted boiling water until al dente. Reserve 1/4 cup pasta water and drain.

In a skillet, melt butter with 1–2 tbsp garlic confit oil over medium heat.

Add several cloves of garlic confit and smash them into a paste using a spoon or fork. Cook for 1–2 minutes.

Add tomato paste and stir until it darkens and mixes well with the garlic, about 2–3 minutes.

Deglaze with vodka and stir until mostly evaporated, about 1–2 minutes.

Whisk in 1 cup heavy cream and simmer for 5–7 minutes to let the alcohol cook off.

Add remaining 1/2 cup cream, garlic powder, onion powder, dried parsley, salt, and pepper.

Toss in the cooked pasta, Parmesan cheese, and a splash of reserved pasta water. Stir until creamy and smooth.

Serve topped with more Parmesan and black pepper if desired.