Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the fusilli corti bucati pasta and cook according to package instructions, typically 7-12 minutes, until al dente. Stir occasionally to prevent sticking. Once the pasta is cooked, strain it well in a colander and set aside.

In a large sauté pan, heat 1 tablespoon of olive oil and 2 tablespoons of salted butter over medium heat. Once the butter melts and the mixture begins to bubble, add 2 cloves of minced garlic and any freshly ground black pepper. Sauté the garlic for 30-60 seconds until fragrant, ensuring it doesn’t brown.

Stir in 3 tablespoons of gochujang, followed by 1 cup of heavy cream and 1 cup of shredded Parmesan cheese into the sauté pan. Mix thoroughly, and cook for 1-2 minutes, allowing the cheese to melt and the sauce to thicken slightly.

Add the cooked pasta to the thickened gochujang sauce in the sauté pan. Toss the pasta gently in the sauce, ensuring every strand is well coated. Cook for an additional minute over low heat to meld everything together.

Remove the gochujang pasta from the heat, and transfer the creamy dish onto serving plates. Sprinkle chopped parsley on top as a garnish and serve immediately.