Toast the gochujang in butter for 1-2 minutes before adding cream to deepen its umami complexity and reduce any raw fermented taste for a smoother, more integrated sauce.

Save at least 1 cup of starchy pasta water before draining, then use it to adjust sauce consistency and help emulsify the cream and cheese into a silky, cohesive coating.

Tear fresh mozzarella into bite-sized pieces and fold it in just before serving off heat so it stays creamy and maintains its delicate texture instead of becoming stringy or grainy.

Add a pinch of sugar or honey to the gochujang sauce to round out the spice and create complexity—this prevents the dish from being one-dimensionally hot and enhances other flavors.

Tear fresh basil and add it at the very end, as the heat will wilt it; the aromatic oils complement both Korean and Italian elements while adding visual pop and brightness to the rich, creamy sauce.