Bring a large pot of water to a boil. Salt the water and cook the pasta until just al dente, following package directions. Reserve ¼ cup of the pasta water before draining.

While the pasta cooks, prepare the garlic, shallot, and mushrooms.

Heat a large (12-inch) skillet over medium heat until warm. Add 2 tablespoon olive oil, garlic, shallot, and a pinch of salt. Sauté until fragrant, about 15 -20 seconds.

Add mushrooms, the remaining 1 tablespoon olive oil, and another pinch of salt. Sauté until the mushrooms release some liquid and soften slightly, about 3 minutes.

Push the mushrooms to the side and add the gochujang paste to the center of the pan. Sauté the paste for 10 seconds to release its aroma.

Pour in the cream and stir with a wooden spoon until the paste is fully incorporated, about 1 minute. If the pasta isn’t ready yet, turn off the heat so the sauce doesn’t over-reduce.

Add the drained pasta to the pan. Toss over medium heat for 30 seconds to coat.

Stir in the butter and let it melt. The sauce will thicken and turn glossy, about 2–3 minutes. If it feels dry, splash in some reserved pasta water.

Transfer to a serving plate and sprinkle with parmesan and chives. Serve hot or warm.