I enjoy cooking the pasta recipes found on the boxes the pasta comes in. Last night I made conchille with bacon and peas, and about a month ago I made spaghetti carbonara. Both of these recipes call for two beaten eggs which are added at the last second. In face, for the bacon and peas recipe, you are supposed to drain the pasta, and then toss it with the other ingredients, including the raw eggs in a bowl.
The results of both recipes tasted great, but I’m concerned about the raw eggs. Normally it takes about a minute to cook scrambled eggs, yet for the pasta recipes you have raw eggs tossed into the dish for only a few seconds. Do the eggs actually get cooked thoroughly that way, or are they still raw? Is this just a raw-food risk that you accept, like when you eat suchi?