Start by filling a large pot with water. Add a good amount of salt to season the pasta as it cooks. Place the pot on the stove and bring the water to a boil.

Once the water is boiling, add the pasta. Cook it according to the package instructions until it is al dente, reserving about 1 cup of the cooking water before draining.

While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Add the salted butter to the skillet and allow it to melt and mix with the garlic.

Stir in Gochujang, cooking for about 2 minutes to blend the flavors.

Pour the heavy cream into the skillet, stirring continuously until the cream thickens slightly (around 3–5 minutes).

Add the shredded cheese into the sauce, stirring until melted. Adjust the sauce consistency with reserved pasta water if needed.

Toss the cooked pasta into the creamy Gochujang sauce until well coated. Season with additional salt and freshly ground black pepper as desired.

Plate the pasta and garnish with parsley and extra cheese if desired.