Preheat your oven to 400°F (200°C). Slice off the top of the garlic head to expose the cloves. Drizzle with 1 tablespoon of olive oil and wrap tightly in aluminum foil. Place on a baking sheet and roast for about 35-40 minutes, or until cloves are soft and golden brown. Let cool slightly, then squeeze the roasted garlic out of the skins into a small bowl.
Bring a large pot of salted water to a boil. Add the 8 oz of orecchiette and cook according to package instructions until al dente (about 9-11 minutes). Reserve ½ cup of pasta cooking water and drain the pasta in a colander.
In a large skillet over medium heat, add the remaining 1 tablespoon of olive oil. Add the roasted garlic and mash gently with the back of a spoon. Pour in 1 cup heavy cream and stir to combine. Warm the cream through without boiling. Stir in 1 cup grated parmesan cheese until melted. Season with salt and freshly ground black pepper to taste. If sauce is too thick, add reserved pasta water to loosen.
Add the drained orecchiette to the skillet with Alfredo sauce. Toss gently to coat the pasta. Heat through for 1-2 minutes to marry flavors.
Plate the Roasted Garlic Alfredo Orecchiette and garnish generously with chopped fresh parsley. Serve immediately while warm.
