If you use a warm bowl, use room temp eggs, and add the hot pasta right away, the dish will be fine.

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.

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...

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.

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.

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.

right. You eat the egg partially raw.

No. It doesn't necessarily fully cook the egg. I wouldn't serve it to a baby.

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.

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!