Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add your linguini noodles and cook for about 8-10 minutes until they reach al dente tenderness. Reserve 1 cup of the pasta water, then drain the linguini and set aside.

While the pasta cooks, gather your blender or food processor. Add ripe avocados, egg yolks, kale, minced garlic, extra virgin olive oil, freshly squeezed lemon juice, salt, paprika, and a pinch of cayenne. Blend until smooth and creamy, around 1-2 minutes.

With the blender still running, slowly drizzle in the reserved hot pasta water a little at a time until the sauce is creamy and well combined. Adjust consistency as needed.

Pour the creamy avocado carbonara sauce over the drained linguini in a large mixing bowl. Toss gently until the pasta is coated.

For an added savory crunch, sprinkle in crumbled bacon and toss again. Grate fresh Parmesan cheese over the top or mix in nutritional yeast for a dairy-free option. Serve immediately.