Fill a large pot with salted water and bring it to a rolling boil over high heat. Once boiling, add 8 oz of Fusilli Corti Bucati Pasta, stirring occasionally to prevent sticking. Cook for 7-12 minutes, or until the pasta reaches your desired texture. When done, strain the pasta in a colander and set it aside.

In a large sauté pan, heat 4 tablespoons of salted butter and 2 tablespoons of olive oil over medium heat. Once the butter melts completely, add 3 minced cloves of garlic into the pan. Sauté for 30-60 seconds until fragrant and golden.

To the sautéed garlic mixture, stir in 2 tablespoons of Gochujang and ½ cup of heavy cream over medium heat. Mix thoroughly for 1-2 minutes to thicken slightly. Incorporate ½ cup of shredded cheese until melted and smooth.

Add the cooked Fusilli Corti Bucati pasta into the sautéed sauce mixture. Gently toss for 1-2 minutes, ensuring every piece is coated. Keep the pan over low heat to maintain warmth.

Remove the pan from heat, scoop portions onto serving plates, and garnish with chopped parsley. Serve and enjoy!