Preheat your oven to 375°F (190°C). Slice off the top of each bread roll and scoop out the insides, creating a vessel for the spaghetti.

Bring a large pot of salted water to boil. Add spaghetti and cook according to package instructions until al dente, usually 8-10 minutes. Drain and save a cup of pasta water.

In a skillet, melt 4 tablespoons of unsalted butter over medium heat. Add minced garlic and sauté for about one minute until fragrant.

Add drained spaghetti to the skillet with garlic butter, sprinkle in half of the Parmesan cheese, and toss gently. If too dry, add reserved pasta water as needed.

Spoon the spaghetti mixture into each hollowed bread bowl. Top with remaining Parmesan cheese and drizzle olive oil over the top.

Place the filled bread bowls on a baking sheet and bake for 10-15 minutes until the tops are golden brown. Serve warm.