Bring a large pot of salted water to a rolling boil. Add in the Fusilli Corti Bucati pasta and cook for 7 to 12 minutes until al dente. Once cooked, strain the pasta and set aside.

In a large sauté pan, heat 2 tablespoons of olive oil over medium heat and add 2 tablespoons of salted butter. Once melted, add minced garlic and sauté for 30 to 60 seconds until fragrant.

Stir in Gochujang and 1 cup of heavy cream, allowing the sauce to simmer for 1-2 minutes to thicken slightly.

Remove from heat and stir in 1 cup of shredded cheese until melted and smooth.

Add the strained pasta and toss it with the sauce, warming through for about 1 minute if necessary.

Transfer to serving plates, garnishing with chopped parsley and optionally sprinkle with ground black pepper before serving.