Preheat the oven to 400°F (205°C) and arrange a rack in the center of the oven.

Roast the garlic. Cut a whole head of garlic in half crosswise, then drizzle the exposed cloves with the olive oil, season with salt, and either wrap in foil or place cut side down onto a baking sheet and roast for 40-50 minutes, or until the cloves are golden brown and fork tender. Remove and let cool.

Make the sauce. To a blender, add the artichoke hearts, Peppercorn Cream sauce, roasted garlic, pecorino, collagen and some salt and puree until smooth. Taste for seasoning and add more salt if you’d like.

Cook the pasta and finish. Bring a large pot of water to a boil, then liberally season with salt (one or two big handfuls), and cook your pasta till a minute under the al dente time on the package. Reserve 1-2 cups of the salty, starchy pasta water, then drain the pasta, lower the heat to medium low and return to the pot along with the sauce, lemon juice and zest, parsley and a splash of the pasta water and toss to coat until the pasta is the doneness you like, adding more pasta water to thin the sauce to your liking if needed. Taste once more for seasoning and adjust, then just serve with some freshly cracked black pepper and enjoy!