Bring a large pot of salty water to a boil.
Meanwhile, heat a large dutch oven on medium. Add 3 tbsp butter and 3 tbsp olive oil. When the butter starts to foam, grate in 2 garlic cloves and cook until fragrant, about 1 minute.
Add 2 tbsp Gochujang and 156mL (8 tbsp) tomato paste and cook, stirring continuously, until the mixture starts to caramelize, about 3 minutes. Add 1 1/2 cups cream and whisk until no streaks remain. Turn heat to low and gently simmer until thick, about 10 minutes.
By now, your water should be boiling. Drop 500g pasta and cook until al dente by following package instructions. Reserve 1 cup pasta water and drain the rest.
Add your cooked pasta along with 1/2 cup pasta water to the sauce and mix, adding more pasta water as needed, until the noodles are coated and the sauce is glossy. Serve with parmesan and enjoy.
