Fill a large pot with water and bring it to a rolling boil over high heat. Add a generous pinch of salt. Add your pasta and cook according to the package instructions, typically 8 to 10 minutes, until al dente. Reserve about half a cup of starchy cooking water before draining the pasta.

While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 60 to 90 seconds until golden and fragrant.

Add gochujang to the garlic and stir constantly for 1 to 2 minutes to bloom the flavors.

Mix in the salted butter and let it melt completely, stirring to combine.

Pour heavy cream into the skillet in a slow stream while stirring. Let it simmer for 2 to 3 minutes until thickened.

Remove the pan from heat, then add shredded cheese in batches, stirring until melted.

Return the pan to low heat and adjust the sauce's consistency with reserved pasta water as needed.

Add the drained pasta to the skillet and toss thoroughly to coat.

Divide the pasta between serving bowls, top with black pepper and parsley, and serve hot.