Bring a large pot of salted water to a rolling boil over high heat. Once bubbling, add your fusilli corti bucati pasta and cook for 7-12 minutes, or until al dente, stirring occasionally to prevent sticking. Drain the pasta in a colander, reserving a splash of the cooking water for later, and set aside.

In a large sauté pan, heat 2 tablespoons of salted butter and 1 tablespoon of olive oil over medium heat. As the butter melts and begins to bubble, add minced garlic and sauté for 30-60 seconds until fragrant.

Introduce 2 tablespoons of gochujang into the sauté pan with the garlic, stirring it into the melted butter and oil. Next, pour in 1 cup of heavy cream and add ½ cup of shredded Parmesan cheese.

Add the cooked pasta to the sauté pan with the creamy gochujang sauce. Using tongs or a pasta fork, gently toss the pasta to ensure it is fully coated in the sauce.

Transfer the Gochujang Pasta to serving plates, and sprinkle with freshly chopped parsley. Optionally, add a dash of freshly ground black pepper. Serve immediately.