Bring a large pot of salted water to a boil and cook the dry pasta according to package instructions until al dente, then drain and set aside.

In a large sauté pan, melt the salted butter with olive oil over medium heat and add minced garlic, cooking until fragrant.

Stir in the gochujang and heavy cream, cooking until the sauce thickens, adding reserved pasta water if necessary.

Reduce heat to low, add shredded cheese, and stir until melted to enhance the creamy sauce.

Add the drained pasta to the sauté pan and toss to coat evenly with the sauce.

Transfer to serving plates and garnish with chopped parsley before serving.