3 Tbsp. chopped flat-leaf parsley Freshly ground black pepper, to taste
Roast the garlic. Remove from oven, cool slightly and squeeze garlic out of husks. Set aside.
Bring a large pot of water to boil, salt, and cook the fettuccine until tender. Drain and place in serving bowl.
Meanwhile, combine the tablespoon of olive oil and butter in a small pan over medium-low heat. When the butter melts, add the roasted garlic and lemon and cook 1 minute, stirring. Toss with the fettuccine. Toss the fettuccine again with the Parmesan and parsley and season generously with pepper.