Start by bringing a large pot of water to a rolling boil over high heat. If desired, add a pinch of salt. Once bubbling, add 8 oz of Fusilli Pasta and cook according to package instructions until al dente. Drain the pasta in a colander and set aside.

In a large sauté pan, melt 4 tablespoons of salted butter and add 2 tablespoons of olive oil over medium heat. Once the butter begins to froth, add 3 minced garlic cloves and optionally add ½ teaspoon of black pepper. Sauté for 30-60 seconds until the garlic is fragrant.

Stir in 2 tablespoons of Gochujang, ½ cup of heavy cream, and ½ cup of shredded cheese into the sauté pan. Adjust the heat to low and cook for 1-2 minutes until the sauce thickens slightly and becomes creamy.

Add the drained Fusilli pasta to the sauce in the sauté pan. Using tongs or a sturdy spatula, gently toss the pasta until thoroughly coated with the sauce. Continue cooking for a minute on low heat.

Plate the Gochujang Pasta into serving bowls. For a fresh touch, sprinkle with 2 teaspoons of chopped parsley.