In a large pot, bring salted water to a boil over high heat. Once boiling, add the linguini noodles and cook according to package instructions, typically around 8-10 minutes, until al dente. Reserve about 1 cup of pasta water before draining.

While the pasta is cooking, add the ripe avocados, egg yolks, kale, garlic, extra virgin olive oil, lemon juice, kosher salt, paprika, and cayenne to a blender. Blend until the mixture is smooth and creamy, about 1-2 minutes.

With the blender running, slowly add in the reserved hot pasta water until the sauce reaches your desired creamy consistency.

In a large mixing bowl or the pot used to boil the pasta, combine the drained linguini noodles and the creamy avocado sauce, tossing gently to coat.

Stir in the crumbled bacon and grated Parmesan cheese. Serve immediately, garnished with extra cheese and freshly cracked black pepper.