Can I get sick from raw eggs in Pasta Carbonara?
Serious eaters, I need your help. Last night I made the Joy of Cooking's recipe for pasta carbonara, which called for 4 large eggs, that are basically just mixed with pecorino, doused with a third of a cup of boiling water, and then added to steaming pasta. No serious heating involved, like witha a pan or a pot. Are there any health risks from eating what is essentially these raw eggs, or does the heat from the other ingredients make it okay? Any knowledge on the subject?
Thanks!
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