Add all of the roasted garlic cloves and chili flakes to the pan on low heat with the stick of butter, allow to slowly melt and gently cook the garlic.
Bring a large pot of salted water to a boil and cook the pasta according to package instructions, making sure to set aside 1/2 cup of pasta cooking water. Drain the pasta and put it in a bowl.
Add cream to garlic butter and gently heat. Toss the cooked pasta and dill with the garlic mixture. Add in pasta water in small amounts as needed to thin out garlic mixture. Top with Parmesan and serve.