Place a large skillet on the stove and turn the burner to medium. Put the bacon in the skillet while it’s warming up.
Meanwhile, fill a medium sized pot half way with water, and add a few pinches of salt. Place this on another burner and turn it to medium-high.
Stir the bacon ever few minutes until it has shrunk and darkened in color, remove when the bacon is at your preference of doneness (I love crispy bacon in my carbonara, but lots of people prefer it on the chewy side). Remove the bacon from the pan, set it aside for now, and turn the burner to low.
Once the water is boiling add in the pasta and cook till Al Dente, using the directions on the box/bag.
While the pasta is cooking combine the egg yolks, eggs, and smokey gouda in a bowl and set it aside.
When the pasta is Al Denta, drain it, reserving a TBS or so of the water, and set is aside
Turn the burner with the skillet up to medium low and add the oil and bacon to it. Then add the pasta and reserved pasta water. Mix well to coat the noodles. Now add the egg and cheese mixture and stir constantly until the cheese melts and the eggs begin to cook. This will form a thick and creamy sauce.
Remove the skillet from the heat and add salt and pepper to taste.