Begin by bringing a large pot of salted water to a rolling boil over high heat. Add your linguini noodles and cook according to package instructions until they are al dente, usually about 8-10 minutes. Reserve 1 cup of the pasta water, then drain the noodles in a colander.

In a blender, combine ripe avocados, egg yolks, kale, garlic, olive oil, lemon juice, kosher salt, paprika, and cayenne. Blend on medium speed until everything is smooth and creamy, typically around 1-2 minutes.

With the blender running on low, slowly add the reserved hot pasta water, a few tablespoons at a time, until the sauce reaches your desired creaminess. This should take another 1-2 minutes.

Transfer the drained linguini back into the pot over low heat. Gently pour the avocado sauce over the pasta and toss thoroughly to coat every strand evenly.

For an extra burst of flavor, mix in crumbled bacon and Parmesan cheese. Stir well to ensure the ingredients are evenly distributed throughout the Avocado Carbonara.

Once everything is mixed thoroughly, plate your creamy Avocado Carbonara in generous servings. Optionally, top with additional cheese, fresh black pepper, and a sprinkle of red pepper flakes.