Fill a large pot with water and bring to a boil over high heat. Add a small handful of salt to the water followed by pasta.

Boil pasta for 6 to 8 minutes until al dente (or desired doneness). Drain pasta, reserving 1/4 cup pasta water.

Place a large pan over medium heat and melt butter. Add shallot and garlic and saut? for 2 to 3 minutes.

Stir gochujang into shallot and garlic mixture and toast for about 1 minute, until chili paste deepens in color.

Stir in reserved pasta water until mixture is smooth and bring to a simmer. Stir in heavy cream and simmer for 1 minute. Add grated Parmesan and continue to simmer until sauce slightly thickens.

Toss pasta into sauce until evenly coated.

Divide pasta into bowls and top each with more grated Parmesan and Furikake.