Cook pasta in a large pot of boiling salted water according to package instructions until al dente. Drain, reserving 1 cup of pasta water.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
Stir in gochujang and cook for another minute. Add heavy cream and bring to a simmer. Lower the heat and stir in Parmesan cheese until melted and smooth. If the sauce is too thick, thin it with a bit of reserved pasta water.
Add the cooked pasta to the skillet and toss until evenly coated with the sauce. Season with salt and pepper to taste.
Serve garnished with fresh parsley or basil.
Notes
Cook the pasta al dente, as it will continue to cook slightly when mixed with the sauce.
• Gradually add the gochujang to the sauce, tasting as you go, to get the right balance of heat.
• Reserve some pasta water to help adjust the sauce consistency if it becomes too thick.
• Finish the dish with a sprinkle of fresh herbs, like parsley or basil, for a pop of color and freshness.
• Serve immediately, as the creamy sauce is best enjoyed warm and fresh.