Bring a large pot of water to a rolling boil over high heat. Add a generous amount of salt and cook the fusilli corti bucati pasta for 7-12 minutes until al dente. Strain the pasta, reserving a cup of pasta water.

In a sauté pan over medium heat, melt the salted butter and olive oil. Once melted, add minced garlic and sauté until fragrant.

Stir in Gochujang, heavy cream, and shredded cheese into the sauté pan, cooking until the sauce thickens and coats the back of a spoon.

Add the cooked pasta into the sauce, tossing gently to coat. Add reserved pasta water if the sauce is too thick.

Transfer the creamy Gochujang pasta onto plates, garnish with chopped parsley, and serve immediately.