Question about Spaghetti Carbonara
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Anonymous
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I've never made this but I am planning to make it for dinner tonight.
With the recipe I have, you whisk the cheese and eggs(uncooked) together, then mix it with the cooked pasta. Is that really enough to fully cook the eggs? Thanks! |
Anonymous
| Yes, if you do it right away after you cook/drain the pasta. Just throw it all back into the pasta pot (which will be another source of heat). I do it all the time, never a problem. Family loves it. |
Anonymous
| No. It doesn't necessarily fully cook the egg. I wouldn't serve it to a baby. |
Anonymous
| right. You eat the egg partially raw. |
Anonymous
| Its enough for an adult to eat - I've done it many times. I heard the incidence of salmonella is much lower in organic eggs. |
Anonymous
| pasteurized is at 160f, egg whites cook at a few degrees above that. So your dish is likely pasteurized. Just make sure the pasta is hot. |
Anonymous
| It's just one of those dishes that if you love it, you take the (minimal) risk of eating a slightly undercooked egg (though in my experience the egg yolks are always fully cooked to pasteurization thus giving them a silky quality, not a slimy one.) Guess it's akin to poached eggs in a Benedict, sushi, and beef carpaccio, worth eating despite the risk. |
Anonymous
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Weird, I never think twice about undercooked eggs. I eat them sunnyside up all the time, and have been since I was a teen. Plus a good restaurant with a "real" Caesar is probably using raw egg...
Guess that will have to change soon now that I am TTC... |
Anonymous
OP here, thanks for all the responses. It turned out fine and did seem to have a "cooked" quality, most definitely not slimey! And no one got sick. 
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Anonymous
| If you use a warm bowl, use room temp eggs, and add the hot pasta right away, the dish will be fine. |