In a large pot, bring salted water to a rolling boil over high heat. Once boiling, add 8 oz of fusilli corti bucati pasta and cook for 7-12 minutes, or until al dente. Drain the pasta in a colander and set aside.

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

Stir in 2 tablespoons of gochujang, mixing it well with the sautéed garlic. Add ½ cup of heavy cream and ½ cup of shredded cheese. Cook, stirring continuously until the sauce thickens and the cheese is melted.

Add the drained pasta to the sauté pan and toss gently in the sauce, mixing for about 1-2 minutes. If the sauce seems too thick, add a splash of pasta water to adjust.

Plate the creamy gochujang pasta and garnish with chopped parsley. Serve immediately, optionally with Korean-style pickles or kimchi.