Cook the guanciale in a splash of oil until well browned. Do not drain the oil. Drop the pasta into well salted boiling water and cook 5 or 6 minutes until it has just the slightest crunch left to it. Meanwhile, whisk the eggs, yolks, and cheese really well. Remove the pasta from the water and add straight to the guanciale (with all the fat). After stirring and cooking for 1 minute, remove from the heat and allow the pan to cool for 1 minute. Stir in the egg mixture, and stir well to let the eggs form a creamy sauce without scrambling. There will be some lumps, but it is mostly just the cheese. Add a few ladles of the pasta cooking liquid while stirring to form a nice creamy sauce. Stir well. Taste for seasoning (guanciale and the cheese will vary in saltiness so you might need to add more salt) Serve immediately!