Fill a large pot with water and bring it to a rolling boil over high heat. Optionally, add a pinch of salt to enhance the pasta's flavor.

Add the fusilli corti bucatini pasta to the boiling water, stirring occasionally. Cook for 7 to 12 minutes until al dente, then strain and set aside.

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

Stir in gochujang and heavy cream, mixing well. Allow to simmer gently for 1 to 2 minutes until slightly thickened.

Add shredded cheese into the sauce, stirring continuously until fully melted and combined.

Toss the cooked pasta into the gochujang sauce, gently mixing to ensure it's well coated. Stir over low heat for another minute.

Plate the creamy gochujang pasta, garnishing with chopped parsley and optionally black pepper. Enjoy!