Bring a large pot of salted water to a rolling boil over high heat. Add the fusilli corti bucati pasta and cook for 7-12 minutes until al dente, then drain and set aside.

In a large sauté pan, melt 2 tablespoons of salted butter with 1 tablespoon of olive oil over medium heat. Add minced garlic and stir for 30-60 seconds until fragrant and lightly golden.

Stir in 3 tablespoons of gochujang, then add 1 cup of heavy cream and 1 cup of shredded cheese. Mix continuously for 1-2 minutes until the sauce thickens.

Add the drained pasta to the pan, tossing gently to coat. If the sauce is too thick, add a splash of reserved pasta water. Cook together for another minute.

Serve the creamy gochujang pasta in plates, sprinkle with chopped parsley, and enjoy!