{"id":273300,"date":"2025-06-04T19:18:48","date_gmt":"2025-06-04T19:18:48","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/brooklyn-peltz-beckham-on-pasta-dinner-parties-and-why-he-still-loves-to-cook\/"},"modified":"2025-06-04T19:18:48","modified_gmt":"2025-06-04T19:18:48","slug":"brooklyn-peltz-beckham-on-pasta-dinner-parties-and-why-he-still-loves-to-cook","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=273300","title":{"rendered":"Brooklyn Peltz Beckham on Pasta, Dinner Parties, and Why He Still Loves to Cook"},"content":{"rendered":"


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There\u2019s this thing that happens when a nepo baby tries something. People either roll their eyes or tear them to shreds. Don\u2019t act, don\u2019t model, don\u2019t start a clothing line\u2014and definitely don\u2019t launch a cooking show on Facebook during the pandemic. Brooklyn Peltz Beckham<\/a> did the last one, and the internet (especially the British tabloids) had a field day. But here\u2019s what\u2019s interesting: he never really stopped.<\/p>\n

I\u2019ve definitely participated in the \u201clightly roast a nepo baby\u201d discourse\u2014it can feel like punching up, and in many cases, it is. But it\u2019s also kind of a lose-lose. People complain when famous kids do nothing with their platforms, and they complain when they try.<\/p>\n

So yeah, maybe I am a bit of a Brooklyn Peltz Beckham apologist. I like the stuff he makes. His Cloud23 hot sauce<\/a> is really good. And honestly, the hate feels tired. What I do<\/em> find compelling is that someone who grew up with access to private chefs and Michelin-starred restaurants actually fell in love with cooking. He could\u2019ve easily gone his whole life without ever learning to boil pasta. And yet\u2026 he genuinely seems to love it.<\/p>\n

\u201cI’ve always been a massive foodie,\u201d he told me over Zoom. \u201cI actually learned how to cook my first dish with my nanny, Peggy. I hold her very close to my heart, and it just reminds me of her every time I cook.\u201d Then the pandemic allowed him to start documenting his meals at home\u2014his wife Nicola (yes, that<\/em> Nicola Peltz<\/a>) filmed him, and he started posting. That spiraled into a mini cooking show, then a hot sauce brand, and now, a lot of pasta.<\/p>\n

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\n I learned how to cook my first dish with my nanny, Peggy. I hold her very close to my heart, and it just reminds me of her every time I cook\n <\/p>\n<\/p><\/div>\n<\/div>\n

When I got the chance to chat with him about his latest partnership with Barilla\u2019s relaunched Al Bronzo line<\/a>, I wasn\u2019t trying to defend his cooking or redeem his reputation. I just wanted to understand: what keeps someone with that<\/em> much access coming back to the kitchen? Why Al Bronzo? And what does a Brooklyn and Nicola dinner party actually look like?<\/p>\n

He\u2019s been cooking across the country, and if you check his comment section, the hate is still there\u2014the same fifty things, over and over. And yet, he keeps going. \u201cThere\u2019s always going to be people that say not nice things,\u201d he said. \u201cBut I love cooking. It makes me happy. So I just put my head down and I make amazing dishes for people.\u201d
\nI respect it. Would I keep trying new things in public if I were him? Probably not.<\/p>\n

But Brooklyn? He\u2019s still making spaghetti bolognese for Nicola and their four rescue dogs. He\u2019s nerding out over pasta cuts. He\u2019s moving houses and bringing an entire pantry full of Al Bronzo with him. \u201cI always make pasta,\u201d he said. \u201cI do a little spread. Spaghetti and meatballs, my bolognese, something with pesto\u2014I love hosting and making everyone great food.\u201d<\/p>\n

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So, What Is Barilla Al Bronzo Pasta?<\/h2>\n

You\u2019ve definitely seen Barilla\u2019s signature blue boxes before (it is the leading pasta brand in the world), but their Al Bronzo<\/em> line is a little different. It\u2019s bronze-cut (hence the name), imported from Italy, and designed to hold onto sauce better than your standard weeknight pasta.<\/p>\n

The brand keeps coming back to one word: scarpetta<\/em>. It\u2019s an Italian tradition where you soak up every last drop of sauce with a piece of bread\u2014but Al Bronzo\u2019s more porous texture means you don\u2019t need the bread. The pasta does the work. \u201cIt really does make a difference,\u201d Brooklyn told me. \u201cWhen I\u2019ve cooked my bolognese with other pasta, it\u2019s like two different dishes.\u201d<\/p>\n

What Can You Make With It?<\/h2>\n

I tried it myself, and I\u2019ll be honest: you can<\/em> taste the upgrade, especially in simpler dishes where the pasta itself has to carry some weight. For a pasta bake? You might not notice. But for a spicy vodka sauce or a garlicky olive oil number, Al Bronzo earns its keep.<\/p>\n

Brooklyn keeps his pantry stocked with it\u2014his favorite is the spaghetti for his signature bolognese\u2014but I\u2019ve personally been reaching for the Fusilloni and Orecchiette. The Mezzi Rigatoni is next on my list, mostly because I want to try it with that same vodka sauce Brooklyn swears takes \u201cliterally 15 minutes.\u201d<\/p>\n

At around $2 to $4 a box, it\u2019s a step up from the bottom shelf but not as expensive as handmade. Brooklyn\u2019s take? \u201cIt\u2019s my little party trick,\u201d he said. \u201cI tell everyone to use the best pantry staples they can. It makes everything better.\u201d<\/p>\n

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Inside a Brooklyn & Nicola Dinner Party<\/h2>\n

They\u2019re homebodies, first and foremost. \u201cHonestly, our favorite thing is to stay at home with our four dogs, cook, have a glass of wine, and watch a show,\u201d he said. Nicola\u2019s not the main cook\u2014\u201cshe\u2019s like my little sous chef\u201d\u2014but she helps. She\u2019s in charge of timing the pasta, which they both prefer al dente.<\/p>\n

When they do host, it\u2019s a cozy pasta spread. \u201cI love doing different cuts of the Al Bronzo pasta,\u201d he said. \u201cBolognese, pesto, spaghetti and meatballs\u2014we make everything and share.\u201d His cooking influences range from his grandmother\u2019s English food to Nancy Silverton\u2019s Los Angeles restaurants. \u201cShe\u2019s the coolest. And she\u2019s very talented. A big influence on me.\u201d<\/p>\n

Another favorite? Funke, \u201ca pasta place of course,\u201d he said, referring to Evan Funke\u2019s namesake restaurant in Beverly Hills.<\/p>\n

Where to Find Al Bronzo (and What to Cook With It)<\/h2>\n

Completing Barilla\u2019s brand refresh, the Al Bronzo line now comes in a newly designed bag that highlights what sets it apart. It\u2019s available at select retailers nationwide. To find a store near you, head to Barilla.com<\/a>.<\/p>\n

Ready to try it out? Start with one of these recipes:<\/h4>\n
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\nWhat’s the best pasta you’ve ever had? Would you try Al Bronzo?<\/em>
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