We're bringing the bacon home with this easy-win pasta that will be heartily devoured with no questions asked. Yes, there's some undercover zucchini in there, but we wager veg-resistant eaters won't even notice with all that creamy, cheesy, big bacon-y flavour. If not everyone loves dill, just serve the fronds on the side.
Chop bacon into 2cm pieces. Chop green stalk from leek and discard. Halve leek lengthwise and rinse. Finely slice into half-moons. Halve zucchini lengthwise and slice into half-moons. Peel and crush garlic.
Cook rigatoni in salted, boiling water for 10–12 minutes or until al dente. Drain, reserving 60ml (¼ cup) pasta cooking water. While pasta is cooking, continue with step 3.
Heat ½ the oil in a frypan over medium-high heat. Add bacon and leek with a sprinkle of salt and cook for 4–5 minutes or until softened and caramelised slightly. Add zucchini and cook for a further 2–3 minutes or until softened. Stir through garlic for 30 seconds or until fragrant.
Add reserved pasta water and crème fraîche to frypan and cook for 1–2 minutes or until sauce has thickened slightly.
Place remaining oil, red wine vinegar, salt and pepper in a bowl with salad leaves and toss to combine.
Roughly chop dill. Add spinach, most of the parmesan, most of the dill and pasta to frypan and stir to coat in sauce. Divide pasta between bowls, sprinkle with remaining parmesan and dill and serve with salad.