Lightly crush the garlic cloves to loosen the peel, discard the peel, and put the cloves in a small saucepan with the butter and rosemary. Cook on medium heat, stirring frequently, for 4 to 5 minutes.

Add the crushed bouillon cube and stir until it has completely dissolved.

Strain the sauce over hot drained pasta, toss to coat well, add the grated Parmigiano-Reggiano, toss once more, and serve with additional cheese.