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To make the breadcrumb topping: Add olive oil to a pan with minced garlic and panko breadcrumbs. Toast over medium heat for 5 minutes or until golden brown. Transfer to a bowl and mix in furikake.
To make the sauce, add butter and minced garlic to a pan. Add in gochujang and fry for 1-2 minutes. Add in heavy cream and mix until smooth.
Cook pasta according to package instructions in salted water. Reserve about 1 cup of pasta water before draining. Add the pasta to the sauce and toss. Drizzle in the pasta water a little at a time until the sauce is nice and glossy.
Serve the pasta with the furikake breadcrumbs and optionally garnish with parmesan and parsley.