Bring a large pot of salted water to a rolling boil. Add 8 oz of Fusilli Corti Bucati pasta and cook according to package instructions for about 7-12 minutes, until al dente.

In a large sauté pan, heat 4 tablespoons of salted butter and 2 tablespoons of olive oil over medium heat. Add 3 minced garlic cloves and a pinch of black pepper. Sauté for 30-60 seconds.

Stir in 2 tablespoons of Gochujang, ½ cup of heavy cream, and ½ cup of shredded cheese. Cook while stirring for 1-2 minutes until the sauce thickens.

Add the cooked Fusilli Corti Bucati to the sauce. Toss for about a minute, adding reserved pasta water as needed.

Transfer to a serving plate and garnish with 2 teaspoons of chopped parsley. Serve immediately.