For many people, pasta is the ultimate comfort food. Whether it is served with grandma’s gravy or topped with a classic marinara, pasta holds unlimited flavor combinations. More importantly, every last bit of sauce is lovingly enjoyed. Recently, Brooklyn Peltz Beckham partnered with Barilla to celebrate Italian culture and cuisine.
Throughout the world, cultures tell their stories through the food served on the table. History combined with traditions are showcased through recipes. History books might tell the triumphs and defeats, but recipes share the ancestry through every bite.
Italian food is one of the world’s most popular cuisines. The diverse flavor profiles share a glimpse into different regions. But, at the heart of many dishes is one ingredient, pasta. Whether it is a simple spaghetti or a sauce gripping Penne Rigate, the various pastas paired with a particular sauce ensure that every last morsel is savored.
Recently, Brooklyn Peltz Beckham partnered with Barilla and its Al Bronzo portfolio to celebrate the concept of Scarpetta. For those unfamiliar with that term, it is the celebration of enjoying every last bit of sauce on a plate. Having the right pasta enhances that experience.
For example, Barilla’s Al Bronzo pastas have been crafted to ensure that the sauces cling to the pasta. From the Bucatini, with its hollow center, to the new Orecchiette, where the sauce nestles into that curvature, the specialty dough ensures that no sauce is left behind.
Through his partnership with Barilla, Brooklyn Peltz Beckham graciously spoke to FoodSided about his love of Italian cuisine, some of his favorite pasta recipes, and his willingness to experiment with food.
Cristine Struble: When choosing a pasta and a sauce, what are you looking to achieve? Is it a balance between pasta shape and sauce or just personal preference?
Brooklyn Peltz Beckham: When I’m picking a pasta and sauce, I’m really just trying to nail that perfect, flavorful bite—the kind that makes the whole dish come together and feel a little extra special. Some recipes definitely work better with certain shapes, especially when you want the sauce to really cling or tuck into those little pockets, like Barilla Al Bronzo’s Fusilloni or Orecchiette with a simple garlic and oil.
But honestly, I’m a big fan of the classic cuts—Mezzi Rigatoni and Spaghetti are my go-to’s. They’re super versatile and just make everything taste better. Whether you’re going bold and spicy or smooth and creamy, those shapes are a solid base that let the sauce shine without overpowering the dish. It’s all about that balance.
Struble: What is your favorite sauce and pasta combination? Do you prefer a creamy sauce or a more tomato-forward option?
Brooklyn: I’ve always had a hard time choosing between red and white sauces—that’s why I worked with Barilla to create two new recipes that celebrate each in their own way, while keeping the pasta front and center.
First there is Al Bronzo Mezzi Rigatoni with Tomato, Onion, Crispy Prosciutto and Spicy Sauce, featuring a kick from my hot sauce, Cloud23. It’s bold, vibrant, and just the right amount of heat. Then there’s Al Bronzo Fusilloni with Creamy Veggie Sauce—a rich, comforting option packed with flavor and freshness.
While the sauces set the tone, it’s really the pasta that makes the dish. Pasta like Barilla Al Bronzo has a unique texture that grips the sauce beautifully, giving you more flavor in every bite. That incredible cling even makes the act of Scarpetta—wiping the plate clean—possible without bread. Just the pasta and the sauce, perfectly matched.
Struble: Do you have any tips for home cooks to create a more authentic pasta experience to their dishes?
Brooklyn: Absolutely! One of the best ways to elevate your pasta game at home is to start with a great base—high-quality pasta that brings texture and character to the dish. For me, that’s Barilla Al Bronzo. Its unique surface gives you incredible sauce cling, which means more flavor in every bite.
From there, it’s all about using fresh, seasonal ingredients. Whether it’s ripe tomatoes, fragrant herbs, or crisp vegetables, those fresh elements layered onto a solid pasta foundation really make the dish sing.
Another tip- finish cooking your pasta in the sauce. Don’t just toss it at the end—let it simmer together for those last few minutes. The pasta soaks up the flavor, and the texture helps the sauce cling even more. It’s a small step that makes a big difference in achieving that restaurant-quality pasta experience at home.
And of course—I always cook pasta al dente. In Italy, that means “to the tooth,” and it’s all about hitting that perfect bite.
Struble: How has your perspective on food and cooking evolved over the years and what do you hope to share with people who are listening to your food knowledge?
Brooklyn: Nothing has to be perfect and honestly, that’s where the magic happens. Mistakes are part of the process, and they often lead to something unexpectedly great. What really matters is being creative and open to trying new things.
The more you experiment, the more confidence you build. Don’t be afraid to mess up. Have fun with it, follow your instincts, and let your curiosity lead the way. Great food comes from a place of joy and exploration, not perfection.