Eggs in carbanaro sauce raw?

Question

I want to make a recipe, but it doesn't sound like the eggs aren't cooked well? Any replacement for eggs in a Linguini Carbanaro recipe???

Answer 1

Unless you have a medical problem, it should be fine.  The heat of the pasta will cook the eggs just enough.  You can put the eggs in a bowl of hot water so that they do more than just warm when they hit the hot pasta.  If you're really worried, beat them over a double boiler with 1 tbs of milk or cream per 2 eggs.  Beat and cook just until they're hot, but don't let them scramble.

Answer 2

I am a former chef and cooked my bacon and onions in a pan and as the pasta drained I added a bit of cream to them and reheated that mix, beat the eggs with a bit of cream and the parmesan cheese and a good dose of fresh black pepper (the carbonara part), the toss the pasta with the bacon and onion mix over low heat, add the cheese/egg mixed and stir until it starts to thicken, and then off the heat a bit more cheese and serve, the eggs will be cooekd enough and there is not reason to worry about salmonella, it is a bacteria and needs time to grow and develop, it cannot occur in that short a time.