Bring a large pot of salted water to a rolling boil over high heat. Add 8 oz of Fusilli Corti Bucati pasta, stirring gently. Cook for 7-12 minutes until al dente, drain and set aside.

In a large sauté pan, heat 2 tablespoons of olive oil over medium heat. Add 3 minced garlic cloves and sauté for 30-60 seconds until fragrant.

Add 4 tablespoons of salted butter to the sauté pan with the garlic. Once melted, stir in 2 tablespoons of Gochujang and 1/2 cup of heavy cream, mixing well. Cook for 1-2 minutes until the sauce thickens.

Add the drained pasta to the sauté pan, tossing to coat in the sauce.

Remove from heat, stir in 1/2 cup of shredded cheese until melted. Plate and sprinkle with black pepper and chopped parsley before serving.