Start by bringing a large pot of salted water to a rolling boil over high heat. Add the pasta and cook for about 7-12 minutes, or until al dente. Strain in a colander and set aside.

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

Reduce the heat slightly and stir in the gochujang. Pour in the heavy cream and add the cheese. Cook the mixture for 1-2 minutes, stirring frequently until it thickens.

Add the cooked pasta to the sauce and gently fold to coat. Cook for an additional minute on low heat.

Plate the Gochujang Pasta, garnishing with chopped parsley and a sprinkle of black pepper. Serve immediately.