Although the temperature will drop quickly, the residual heat will continue cooking the garlic for a while and it will turn golden, but it shouldn’t be bitter. Drop the pici into the salted boiling water and cook for 4-5 minutes. Meanwhile, add the butter, black pepper, marjoram and a splash of the cooking water to a saucepan and cook on a low heat until they melt into each other. Drain and add the pici to the butter pan when ready (try a piece before draining it, it should be al dente but not chewy). Add the parmesan, but don’t stir it. Leave the parmesan to sit and melt from the heat of the pan – this prevents it from becoming chewy cheesy balls. Once the parmesan has melted, stir the pici and sauce together. Check the seasoning, then add the golden garlic, folding it into the pasta. Serve immediately.