Bring a large pot of salted water to a rolling boil. Add the fusilli corti bucati pasta and cook as per package instructions until al dente. Drain and set aside.

In a large sauté pan, heat salted butter and olive oil over medium heat. Add minced garlic and sauté until fragrant and lightly golden.

Stir in gochujang, then add heavy cream and shredded cheese. Cook until the mixture thickens and becomes creamy.

Add the drained pasta to the sauce and toss gently for 1-2 minutes until well-coated. Add reserved pasta water if sauce is too thick.

Serve on plates, garnished with chopped parsley. Enjoy your Gochujang Pasta!