Bring a pot of water to a boil and season with salt to taste. Add the pasta and give it a stir. Cook the pasta to al-dente, about 10 to 12 minutes or according to the package instructions. Make sure to stir occasionally.

While the pasta is cooking, make the sauce. First, add 2 tablespoons of butter into a large nonstick pan over medium heat.

Once the butter has melted, add the garlic and saute until fragrant. Add the gochujang paste and cook briefly, about 30 seconds or until fragrant and combined with the garlic.

Pour the heavy cream into the pan and bring to a simmer over medium heat. Mix the sauce until the gochujang and heavy cream are well combined. Set aside until the pasta is ready.

When the pasta is al-dente, reserve ½ cup of the pasta water. Then, drain the pasta well.

Add the reserved pasta water and sugar into the gochujang cream sauce and stir to combine. Bring the sauce to a simmer over medium heat and add the drained pasta. Let the pasta simmer in the sauce for about 2 to 3 minutes, or until the sauce thickens enough to coat the pasta well. Stir and toss the pasta frequently.

Once the sauce is thick and the pasta is well coated, turn off the heat and add the last tablespoon of butter and the sliced green onions. Constant stir and swirl the pan until the butter is well combined.

Serve the pasta immediately and garnish with some more green onions and your desired amount of grated parmesan. Enjoy!