Bring a large pot of salted water to a rolling boil. Add 8 oz of dry Fusilli Corti Bucati Pasta and cook for about 7-12 minutes until al dente. Drain the pasta and set aside.

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

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

Add the drained Fusilli Corti Bucati Pasta to the sauce and toss to coat evenly. Stir for another minute.

Plate the Gochujang Pasta and sprinkle with 2 teaspoons of chopped parsley. Serve immediately.