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

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

Stir in 2 tablespoons of Gochujang, then gradually add ½ cup of heavy cream and ½ cup of shredded cheese, stirring constantly until thickened.

Add the drained pasta into the sauce, tossing gently to coat each piece. Cook for another minute over low heat.

Remove from heat, divide among plates, and sprinkle with 2 teaspoons of chopped parsley before serving.