Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add 8 ounces of Fusilli Corti Bucati pasta and cook for 7-12 minutes until al dente, then strain and set aside.

In a large sauté pan, heat 4 tablespoons of salted butter and 2 tablespoons of olive oil over medium heat. Once the butter melts, add 3 minced garlic cloves and freshly ground black pepper if desired. Sauté for 30-60 seconds until fragrant.

Add 2 tablespoons of gochujang and ½ cup of heavy cream to the sauté pan, stirring to combine. Cook for 1-2 minutes until heated through and slightly thickened.

Carefully fold the cooked pasta into the creamy gochujang sauce, stirring thoroughly for about 1-2 minutes to ensure the pasta is coated.

Transfer the Gochujang Pasta to serving plates. Garnish with 2 teaspoons of chopped parsley if desired. Serve immediately.