Boil the Pasta. Bring a large pot of salted water to a boil. Add 8 ounces of fusilli pasta and cook for 7-12 minutes until al dente. Drain and reserve some pasta water.

Sauté the Garlic. In a sauté pan, heat 4 tablespoons of salted butter and 2 tablespoons of olive oil over medium heat. Add 3 cloves of minced garlic and ½ teaspoon of ground black pepper. Sauté for 30-60 seconds until fragrant.

Create the Sauce. Stir in 2 tablespoons of Gochujang and ½ cup of heavy cream. Cook for 1-2 minutes, then add ½ cup of shredded cheese and stir until melted.

Combine Pasta and Sauce. Toss the drained fusilli pasta into the sauce, adding reserved pasta water to adjust consistency as needed.

Serve with Garnish. Plate the pasta warm, garnished with chopped parsley.