Boil a large pot of water over high heat and add a pinch of salt if desired.

Cook the fusilli pasta according to package instructions until al dente, about 7-12 minutes. Strain and set aside.

In a large sauté pan, heat butter and olive oil over medium heat. Add minced garlic and cook until fragrant, about 30-60 seconds.

Stir in Gochujang, heavy cream, and cheese. Simmer for 1-2 minutes, stirring frequently until smooth and creamy.

Add the cooked pasta to the sauce and toss to coat.

Serve immediately, garnished with chopped parsley if desired.