Begin by bringing a large pot of water to a rolling boil over high heat. Once boiling, add a pinch of salt if desired. Carefully add 8 oz of Fusilli Corti Bucati pasta and cook according to the package instructions, usually 7–12 minutes, until al dente. Drain the pasta and set aside.

In a large sauté pan, heat 2 tablespoons of olive oil and 4 tablespoons of salted butter over medium heat. Allow them to melt together. Once the butter is fully melted, add 3 minced garlic cloves and optional black pepper. Sauté for about 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 pan. Continuously stir for 1–2 minutes as it heats up, allowing the cheese to melt and the sauce to thicken slightly.

Add the drained Fusilli pasta to the creamy Gochujang sauce. Using tongs, gently toss the pasta to thoroughly coat each piece. Continue to mix for another minute.

To serve, plate the Gochujang pasta in individual bowls or a large serving dish. Optionally, sprinkle with chopped parsley. Enjoy the dish immediately while hot.