Bring a large pot of salted water to a boil over high heat. Once boiling, add 1 lb of your choice of pasta and cook for 1 minute less than the package instructions until al dente. Reserve ½ cup of the starchy pasta water, then drain the pasta and toss with a teaspoon of olive oil to prevent sticking.

In the same pot, melt 2 tablespoons of butter over medium heat. Add 4-6 minced cloves of garlic and sauté for 30 seconds to 1 minute until fragrant.

Stir in 2 tablespoons of gochujang and toast it for 1-2 minutes. Reduce the heat to low and add 1 cup of heavy cream along with half of the reserved pasta water. Simmer gently for about 3-4 minutes.

Add the cooked pasta back into the pot with the sauce, followed by ¼ cup of grated parmesan cheese. Stir on low heat for 1-2 minutes until the sauce thickens slightly.

Adjust seasoning with ¼ teaspoon of salt and freshly cracked black pepper to your preference. Serve immediately, garnished with additional parmesan cheese and fresh parsley.