Bring a large pot of salted water to a rolling boil. Add fusilli pasta and cook according to package instructions, about 7–12 minutes, until al dente. Strain and set aside, reserving a little pasta water.

In a large sauté pan, melt butter and heat olive oil over medium heat. Add minced garlic, stirring for 30–60 seconds until fragrant.

Stir in gochujang, then pour in heavy cream and add cheese. Cook over medium heat for 1–2 minutes, stirring until the sauce thickens slightly.

Add cooked fusilli to the sauce, tossing to coat. If the sauce is too thick, mix in a splash of reserved pasta water.

Transfer to serving plates and garnish with chopped parsley.