Start by bringing a large pot of salted water to a rolling boil. Add the linguini noodles and cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, reserve 1 cup of pasta water, then drain the noodles and set aside.

In a blender, combine the ripe avocados, egg yolks, kale, minced garlic, extra virgin olive oil, lemon juice, kosher salt, paprika, and cayenne. Blend on high until smooth and creamy, approximately 1-2 minutes.

With the blender running on low, gradually add the reserved hot pasta water, blending until the sauce achieves a creamy consistency.

In a large mixing bowl, pour the creamy avocado sauce over the drained linguini noodles. Using tongs or a fork, gently toss to ensure every strand is evenly coated.

To elevate your dish, stir in crumbled bacon or sautéed mushrooms for a vegetarian version, along with freshly grated parmesan cheese. Mix until everything is well incorporated.

Plate the creamy Avocado Carbonara and garnish with additional parmesan cheese, crispy bacon, or a sprinkle of cracked black pepper. Serve immediately while warm.