Bring a large pot of salted water to a boil. Add pasta and cook for 7-12 minutes until al dente. Drain, reserving some cooking water.

In a sauté pan, melt butter and olive oil over medium heat until bubbling.

Add minced garlic and sauté for 30-60 seconds until fragrant.

Stir in Gochujang, heavy cream, and cheese. Cook until cheese melts and sauce thickens.

Toss in the drained pasta, mixing well to coat. Add reserved pasta water if needed for consistency.

Plate and garnish with parsley and black pepper if desired.