Haha! I'm not an expert, by any stretch of the imagination.

Just get the guanciale to crisp up in a cold pan. Once it's done, take it of the stove and you can get your pasta boiling.

While the pasta is boiling, in a large glass bowl, add the egg yolks and whole egg (3:1 ratio is ok), grate the pecorino, and grind the black pepper. Mix it all together and that's your sauce.

Once the pasta is done boiling, take a cup of the pasta water and keep it on the side. Strain the pasta and add it over the guanciale in the pan. Mix them together, then add them over the sauce in the bowl. Mix that up and add. a bit of pasta water at a time, until you get the sauce to the consistency you like.

There's zero chance you'll get scrambled eggs, if you do it this way, and the heat from the pasta will be more than enough to soften the sauce.

Good luck! 🧡