Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the fusilli corti bucat pasta and cook for 7-12 minutes until al dente, then drain.

In a sauté pan set over medium heat, combine olive oil and salted butter. Allow the butter to melt, then add minced garlic and sauté for 30-60 seconds until fragrant.

Stir in gochujang into the garlic mixture. Slowly pour in heavy cream, stirring continuously until the sauce thickens, about 1-2 minutes.

Mix in shredded cheese until melted and integrated into the sauce.

Carefully add the drained pasta to the sauce and use tongs to toss, ensuring even coating.

Transfer the pasta to plates and sprinkle with chopped parsley before serving.