Preheat your oven to 400°F (205°C). Wrap peeled garlic cloves in aluminum foil, drizzle with olive oil, and roast for about 20 minutes.

Bring a large pot of salted water to a rolling boil. Cook the spaghetti according to package instructions, usually around 8 to 10 minutes until al dente.

Pat the steak dry and season with salt and pepper. In a skillet, heat olive oil over medium-high heat and sear the steak for 4 to 5 minutes on each side.

In the same skillet, mash the roasted garlic into a paste, then add heavy cream and bring to a gentle simmer. Whisk in Parmesan cheese.

Add the cooked spaghetti into the skillet, tossing to ensure every strand is coated in the Alfredo sauce.

Thinly slice the rested steak against the grain and fold it into the pasta. Serve immediately, garnished with parsley.