Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 7-12 minutes, or until al dente. Strain the pasta, reserving some pasta water.

Sauté the Garlic: In a sauté pan, melt the butter with olive oil. Add the minced garlic and sauté for 30-60 seconds until fragrant.

Prepare the Sauce: Stir in the gochujang, heavy cream, and shredded cheese into the garlic mixture. Cook for 1-2 minutes until the sauce thickens.

Combine Pasta and Sauce: Add the cooked pasta to the sauce, tossing to coat. If needed, mix in reserved pasta water to adjust consistency.

Plate and Garnish: Transfer pasta to serving plates and sprinkle with chopped parsley. Serve immediately.