Bring a large pot of water to a boil, salt generously and boil pasta until al dente. Make sure to reserve 1 cup of the pasta water after the pasta has cooked.

While the pasta is cooking, in a blender or food processor combine the avocados, egg yolks, kale leaves, garlic cloves, extra virgin olive oil, lemon juice, salt, paprika, cayenne and blend until smooth.

Reserve one cup of pasta water before draining pasta.

With the reserved pasta water, turn the blender or food processor on low and slowly add the hot pasta water. Mix until smooth.

Pour the avocado sauce over the cooked linguine noodles and stir to fully combine.

Add the crumbled bacon and parmesan cheese. Stir to combine and serve immediately.