Bring a large pot of salted water to a rolling boil. Add fusilli corti bucatini pasta and cook according to package instructions, usually between 7 to 12 minutes, until al dente.

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

Stir in Gochujang and heavy cream, mixing well. Cook for 1 to 2 minutes until the sauce thickens slightly.

Add the drained pasta to the pan with the sauce and toss to combine. If the sauce is too thick, add a splash of reserved pasta water.

Divide the pasta into serving bowls and sprinkle with chopped parsley before serving.