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Finely chop the garlic cloves. Thinly slice the green onions, separating the whites and greens.
Grate about 1 cup (or 50 grams) of Parmigiano-Reggiano.
Combine all the seasonings in a small container and mix well.
Bring a pot of salted water to a boil. Add the pasta and cook according to the package instructions or until al dente. (Reserve 1 cup of pasta cooking water.)
While the pasta is cooking, add 3 tablespoons of butter to a large pan over medium-low. Once the butter is melted, add the garlic and white parts of the green onions. Saute for 2 minutes or until they start to pick up a little bit of color.
Add the gochujang mixture. Saute for 2 to 3 minutes. Add the heavy cream and stir. Gently simmer for another 2 to 3 minutes or until the sauce gets a little bit thicker.
Add 1 cup of freshly grated Parmigiano-Reggiano. Stir until everything is well combined.
Use tongs to take out the pasta and add it to the sauce. Add about ¼ cup (60ml) of the reserved pasta water and mix well. (If the sauce gets too thick, you can add a little bit more pasta water.)
Turn the heat off. Taste and add some salt to taste. Divide the pasta into serving bowls. Top with a few shakes of black pepper, green onions, and Parmigiano-Reggiano. Enjoy!