2medium avocadoshalved, seeded, peeled, and coarsely chopped
2tablespoonsfresh lemon juice
1tablespoonextra-virgin olive oil
Kosher salt and freshly cracked black pepperto taste
½cupPecorino Romano cheesefinely shredded
Place the bacon in a large skillet over medium-high heat. Cook turning occasionally until it has evenly browned; about 8 to 12 minutes. Remove the bacon from the pan and allow it to drain on paper towels while it cools. Then ball the bacon up inside a clean paper towel to crumble the bacon into small pieces.
Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions and drain.
In a large bowl combine the avocados, bacon, basil, lemon juice, olive oil, and garlic. Add the hot drained pasta and season with salt and pepper, to taste. Use tongs, to help toss everything together to combine.
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