Spicy Cavatelli with Zucchini and Leeks

Another Bon Apetit recipe.  I made a similar pasta many, many years ago and had lost the recipe.  This on comes pretty close.  I made a few changes and additions.

Spicy Cavatelli With Zucchini And Leeks

Ingredients
SERVINGS: 4
½ pound cavatelli--any shape pasta will work but be creative
¼ cup olive oil
1 large leek, white and pale-green parts only, chopped
¾ teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 large zucchini, grated--I grated one finely and the other coarsely
⅓ cup grated Pecorino--I prefer Parmigiano
Bacon or pancetta--I added this but can be made vegetarian without it

Preparation
1.  Cook cavatelli; drain, reserving ¾ cup pasta cooking liquid.
2.  Meanwhile, heat oil in a large skillet over medium heat. Cook pancetta and set aside.
3.  Add leek and red pepper flakes; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes.
4.  Add zucchini and cook, stirring occasionally, until soft, about 5 minutes.
5.  Toss in pasta and reserved pasta cooking liquid; cook until sauce coats pasta, about 2 minutes.
6.  Toss in or serve with Pecorino or Parmigiano.