First you will need to roast your garlic. The great thing about this is it is easy, Just pop it in the oven and let it roast while you get other things done.
Trim the top off of the head of garlic. Place the garlic head on a large sheet of aluminum foil.
Drizzle the raw garlic with olive oil. Wrap the garlic up tightly in aluminum foil. Place in the oven and bake for 40 minutes.
After 40 minutes, remove the garlic bulb from the oven and let cool.
Once the garlic has cooled squeeze the garlic out of the skins into a small bowl. Then Smash garlic with a fork to create a paste.
Place 6 tablespoons butter in a large saucepan over medium heat and melt it. Once the butter has melted stir in the heavy cream and the garlic. Stir until the garlic is evenly distributed.
Stir in the parmesan cheese and pepper, stir until melted.
In a small bowl melt 2 tablespoons of butter then add in the flour and make a paste. Add the paste into the simmering cream and stir until the sauce has thickened, about 5 to 10 minutes.