Put a large pot of water on the stove and bring it to a boil. Add a generous pinch of salt to the water.

Place a frying pan on the stove and heat a drizzle of olive oil.

Fry the bacon cubes in the hot pan. Let the bacon get crispy, but stir the pieces of meat regularly.

Once the water is boiling, cook the capellini in it. Cook the pasta al dente, just underdone, according to the cooking time listed on the package.

Prepare the avocado by cutting it in half, removing the pit, and peeling out the flesh. Blend the avocado flesh until it has a smooth consistency.

Take a mixing bowl and add the egg yolks. Whisk them lightly with a whisk and grate the Parmesan cheese into it. Stir the cheese into the egg mixture. Add the avocado to the mixture. Season with pepper.

Pour the mixture over the warm capellini and gently toss everything together. This will cook the eggs and melt the cheese.

Add the crispy bacon pieces and season with extra pepper.

Stir one last time and serve the carbonara pasta with a little extra grated Parmesan cheese. Enjoy!