Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, carefully add the Fusilli Corti Bucati Pasta. Cook for 7–12 minutes until al dente. Once cooked, drain the pasta and set aside, reserving a cup of pasta water if needed.

In a large sauté pan, heat 1 tablespoon of salted butter and 1 tablespoon of olive oil over medium heat until the butter melts. Add 2 cloves of minced garlic and cook for about 30-60 seconds until fragrant and slightly golden.

Stir in 2 tablespoons of Gochujang, followed by ½ cup of heavy cream and ½ cup of grated Parmesan or cheddar cheese. Cook for 1-2 minutes on medium-low heat, stirring continuously.

Add the drained fusilli pasta directly into the sauce. Toss the pasta for about 1-2 minutes to ensure each piece is well coated with the sauce. If too thick, add reserved pasta water.

Transfer your Gochujang Pasta to plates or a serving bowl. Sprinkle with freshly chopped parsley and serve hot.