Cook pasta according to package directions in salted water. Reserve about 1/4 cup of pasta water before draining. Drain the pasta and set aside.

While the pasta cooks, heat oil or butter in a large pan over medium heat. Add the diced ham and cook until slightly crispy, about 3-4 minutes. Remove ham from pan and set aside.

In the same pan, add the diced carrot, celery, and bell pepper (and optional onion if using). Sauté until vegetables are softened, about 5-7 minutes.

Add the cream cheese to the pan with the vegetables and stir until melted and combined.

Add the drained pasta and cooked ham back to the pan. Stir to combine.

Cut the avocado in half, remove the pit, and scoop the flesh into the pan with the pasta. Add salt and pepper.

Gently stir and mash the avocado into the pasta and vegetables, creating a creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water.

In a separate small pan, fry or scramble the eggs as desired. Season with salt and pepper.

Serve the creamy pasta hot, topped with the cooked eggs.