Bring a large pot of water to a rolling boil, optionally adding a pinch of salt. Cook 8 ounces of fusilli pasta for 7-12 minutes until al dente. Strain and set aside.

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

Reduce heat and stir in 2 tablespoons of gochujang, then add 1/2 cup of heavy cream and 1/2 cup of shredded cheese. Simmer for 1-2 minutes until the sauce thickens.

Add the cooked pasta into the sauce and gently toss until well-coated. Cook for another minute to meld flavors.

Transfer to serving plates, garnish with chopped parsley and optionally sprinkle with black pepper. Serve immediately.