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

In a large sauté pan, heat butter and olive oil over medium heat until melted.

Add minced garlic to the pan and sauté for 30-60 seconds until fragrant and slightly softened.

Stir in gochujang, heavy cream, and cheese, cooking for 1-2 minutes until cheese melts and sauce thickens.

Add cooked pasta to the sauce, tossing to coat. Use reserved pasta water if sauce is too thick.

Remove from heat, let sit for a minute, and serve immediately garnished with chopped parsley.