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Cook the pasta al dente or 1 minute shy of cooking instructions. Reserve ½ cup of pasta water and drain.
While the pasta is cooking, in a large pan, sauté the garlic on medium heat with butter.
Once the garlic has slightly softened, add the gochujang paste.
Lower the heat and cook the gochujang out to mellow some of the spice. The oil should turn into a beautiful red hue.
Add heavy cream/milk and mix to combine the sauce. Turn the heat back on to a medium and simmer the sauce until it's reduced to half the original amount.
Add the cooked pasta and the pasta water. Simmer until the sauce has thickened and starts sticking onto the pasta.
Turn the heat to low, add parmesan.
Optionally, finish with chives / Italian parsley / a little more olive oil. Plate. Garnish with more grated parmesan. Enjoy!!!