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Fill a large pot with water and season with salt. Once it comes to a boil, add the pasta, stir and cook for 1 minute shy from what the packaging says, until al dente.
When ready, reserve the pasta water, and drain the rest. Add the pasta to a bowl and toss with a drizzle of olive oil to prevent it from sticking. Set aside.
In the same pot, melt the butter over medium heat. Once it starts to sizzle, add the minced garlic and cook for 30 seconds to 1 minute, stirring very often, or until fragrant. Add gochujang paste and stir. Toast the paste for 1-2 minutes, or until it darkens in color and caramelizes a little bit.
Then, add the heavy cream and half of the reserved pasta water. Stir until the sauce is creamy and smooth. Season with a pinch of salt and black pepper, and smoked paprika (if using) and bring to a gentle simmer.
Add the cooked pasta to the creamy sauce, alongside the grated parmesan cheese. Turn the heat to low and cook until the sauce has thickened and the pasta is well coated, stirring often.
Remove from the heat and give it a taste test. Add more salt or black pepper if needed, or more pasta water if you need to thin out the sauce.
Serve immediately with more parmesan cheese on top and a few sprinkles of fresh parsley (optional).