Boil a large pot of salted water, add fusilli pasta, cook until al dente, strain, and reserve a bit of pasta water.

In a sauté pan, heat olive oil and melt salted butter until fragrant and bubbly.

Sauté minced garlic in the butter and oil mixture for 30 to 60 seconds.

Stir in Gochujang, then add heavy cream and shredded cheese, mixing until smooth.

Add cooked pasta to the sauce, toss gently, using reserved pasta water if needed.

Serve on plates and garnish with chopped parsley.