Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the linguini noodles and cook until al dente, about 8–10 minutes. Reserve 1 cup of pasta water before draining the noodles.

While the pasta cooks, combine the ripe avocados, egg yolks, kale, garlic, olive oil, lemon juice, salt, paprika, and cayenne in a blender. Blend until smooth and creamy.

With the blender running on low speed, gradually add in the reserved hot pasta water until you reach a silky, smooth sauce.

Transfer the drained linguini back into the warm pot, pour the avocado sauce over the noodles, and toss gently to coat. Stir in the crumbled bacon, if using, and sprinkle with grated parmesan.

Plate the Avocado Carbonara immediately and garnish with additional parmesan, crispy bacon, and freshly ground black pepper before serving.