 But actually, it's kind of an antiquated translation that really means leftover. Zazzone is classic cucina povera, where home cooks would use the bits and pieces of whatever they happen to have laying around and combine it and make it into dinner. But what's particularly interesting about this dish is that it's using the bits and pieces kicking around that are the core ingredients of two very well-known, very classic Roman pastas, carbonara and amatriciana.