Bring a large pot of water to a rolling boil. Add a pinch of salt and Fusilli Corti Bucati Pasta. Cook for 7-12 minutes until al dente. Drain and set aside.

In a large sauté pan, heat olive oil and salted butter over medium heat. Add minced garlic and sauté for 30-60 seconds until fragrant.

Stir in Gochujang and heavy cream to the garlic mixture, stirring for 1-2 minutes until the sauce thickens slightly.

Reduce heat to low and mix in shredded cheese, stirring continuously until melted and creamy.

Add the drained pasta to the Gochujang sauce, tossing to combine, ensuring each piece is coated in the sauce.

Transfer to a serving dish, garnish with chopped parsley, and serve immediately.