Bring a large pot of water to a boil and add a pinch of salt. Cook fusilli corti bucati pasta for 7-12 minutes until al dente, then reserve a cup of pasta water, strain, and set aside.

In a sauté pan, melt butter and olive oil over medium heat, then add minced garlic and sauté for 30-60 seconds until fragrant.

Stir in gochujang and heavy cream, mix well, and cook for 1-2 minutes until the sauce thickens.

Add shredded cheese to the sauce and stir until melted and creamy.

Mix the cooked pasta into the sauce, tossing gently with tongs, adding reserved pasta water as needed for consistency.

Serve on plates and garnish with chopped parsley and a pinch of black pepper.