Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package directions until al dente.

While water heats, place chopped bacon in a cold, large skillet over medium-low heat. Cook for 8-10 minutes until crispy. Remove bacon with a slotted spoon to a paper towel, leaving the rendered fat in the pan. Turn off heat.

In a food processor, combine the avocado flesh, garlic, Parmesan, lemon juice, basil, salt, and black pepper. Blend until completely smooth and creamy.

Right before draining the pasta, carefully scoop out 1 cup of the starchy pasta water and set aside.

Drain the pasta and immediately add it to the skillet with the reserved bacon fat. Turn heat to lowest setting.

Pour the avocado puree over the hot pasta. Toss vigorously with tongs, gradually adding the reserved pasta water a quarter cup at a time until a glossy, smooth sauce forms and coats the noodles.

Fold in the crispy bacon bits. Serve immediately, garnished with extra black pepper and Parmesan cheese.