Start by bringing a large pot of salted water to a boil over high heat. Add the linguini noodles and cook according to package instructions until al dente, usually around 8–10 minutes. Once done, reserve 1 cup of pasta water, then drain the noodles in a colander, shaking gently to remove excess water.

In a high-speed blender, combine the ripe avocados, egg yolks, kale, garlic, olive oil, lemon juice, salt, paprika, and cayenne pepper. Blend on high until the mixture is completely smooth and creamy, about 1–2 minutes.

With the blender running on low, slowly pour in the reserved hot pasta water, one scoop at a time, adjusting the sauce consistency to your preference.

In a large mixing bowl, toss the drained linguini noodles with the creamy avocado sauce using tongs to ensure even coating.

Stir in the crumbled bacon (if using) and the freshly grated Parmesan cheese into the pasta, tossing gently to combine.

Plate your Avocado Carbonara immediately, garnishing with additional Parmesan cheese and a sprinkle of freshly cracked black pepper before serving.