Bring a large pot of salted water to a rolling boil over high heat. Add fusilli corti bucati pasta and cook until al dente, usually around 7-12 minutes. Drain and set aside.

In a large sauté pan, combine salted butter and olive oil over medium heat. Once melted, add minced garlic, sautéing until fragrant, about 30-60 seconds. Mix in gochujang.

Add heavy cream and cheese to the pan, stirring continuously for 1-2 minutes until melted and sauce thickens.

Add the drained pasta to the sauce, tossing gently to coat each piece evenly.

Plate the pasta and garnish with parsley and optionally black pepper. Serve immediately.