Fill a pot with water and bring to a rolling boil. Optionally add salt. Cook the fusilli according to package instructions until al dente, about 7 to 12 minutes. Drain and set aside.

In a large sauté pan, heat salted butter and olive oil over medium heat. Add minced garlic and black pepper, sauté for 30 to 60 seconds until fragrant.

Stir in gochujang, heavy cream, and shredded cheese. Cook for 1 to 2 minutes until sauce thickens slightly.

Add drained fusilli to the sauce, tossing to coat evenly. Allow to cook another minute for flavors to meld.

Plate the pasta, adding sauce generously, and garnish with chopped parsley. Serve immediately.