Begin by bringing a large pot of water to a rolling boil. Add a pinch of salt and then add the fusilli corti bucati pasta. Cook for 7-12 minutes, then drain and set aside.

In a large sauté pan over medium heat, melt 2 tablespoons of salted butter with 1 tablespoon of olive oil. Add 3 cloves of minced garlic and a pinch of ground black pepper. Cook for 30-60 seconds until fragrant.

Stir in 2 tablespoons of Gochujang, 1 cup of heavy cream, and 1 cup of shredded cheese. Cook for 1-2 minutes until sauce thickens slightly and cheese fully melts.

Add the drained pasta to the sauce and toss gently for 1-2 minutes to coat all pasta evenly. Adjust consistency with reserved pasta water if needed.

Plate your Gochujang Pasta and sprinkle with chopped parsley. Serve immediately and enjoy!