Begin by bringing a large pot of salted water to a rolling boil. Add the linguini noodles, cooking until they reach al dente, typically about 8-10 minutes. Reserve one cup of starchy pasta water before draining the noodles.

In a blender, combine the ripe avocados, egg yolks, kale, minced garlic, olive oil, lemon juice, kosher salt, paprika, and cayenne. Blend on high until smooth and creamy, about 2-3 minutes. If too thick, add a splash of water or olive oil.

With the blender running on low, gradually pour in half of the reserved hot pasta water to create a silky texture for your sauce. Blend for another minute until fully combined.

In a large bowl, combine the drained linguini with the avocado sauce. Toss with tongs ensuring each strand is coated with the sauce.

Gently fold in the crumbled bacon and freshly grated Parmesan cheese until evenly distributed throughout the pasta.

Plate your delicious Avocado Carbonara right away, garnishing with additional Parmesan and a sprinkle of black pepper. Enjoy while warm.