Cook the Pasta: Bring a large pot of salted water to boil. Add 12 ounces of pasta and cook until al dente, approximately 8–10 minutes. Drain and set aside.

Sauté the Aromatics: Melt 2 tablespoons of butter in a large skillet over medium heat. Add the white parts of green onions and chopped garlic, sauté for 1 minute until aromatic.

Add the Spices: Stir in 1 tablespoon of gochujang and ½ tablespoon of gochugaru. Cook for another minute until spices bloom.

Incorporate the Cream: Pour in 1 cup of heavy cream, stir well, bring to a gentle boil, then simmer for about 3 minutes.

Blend in the Cheese: Add ½ cup of grated Parmigiano Reggiano, stirring until melted. Season with salt and pepper to taste.

Combine the Pasta and Sauce: Add the drained pasta to the skillet, toss with the sauce until well coated.

Garnish and Serve: Garnish with green onion tops and serve warm.