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Add the spaghetti to heavily salted boiling water. Set your timer for 2 minutes minus the suggested cooking time on the packet or box.
To a large, deep pan, add the olive oil, chilli flakes, and garlic. Gently fry on a (very) low heat for around 2 minutes.
Next add the Gochujang paste to the pan and fry for another couple of minutes.
Loosen the thickened sauce with 2 ladles of pasta water and reduce the heat to low. Make sure the sauce does not boil.
Add the cream and shredded parmesan to the pan. Stir the ingredients together until incorporated well, then stir in another ladle of pasta water.
Finish cooking the spaghetti by adding it to the pan with the sauce. Stir to combine. Keep adding pasta water as necessary and once the pasta is fully cooked, serve immediately with an extra sprinkle of parmesan.