Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 7-12 minutes until al dente. Drain and set aside.

In a large sauté pan, melt the butter and olive oil over medium heat. Stir in the garlic and black pepper. Cook for 30-60 seconds until fragrant.

Stir in the gochujang and heavy cream. Let simmer for 1-2 minutes until the sauce thickens. Add cheese, stirring until melted.

Add the cooked pasta to the sauce. Toss gently until coated. Cook for an additional minute.

Transfer to serving plates and garnish with chopped parsley if desired. Serve immediately.