How can you be sure that eggs in carbonara sauce are properly cooked?

The only absolute would be to test the temperature, however the reality of properly prepared carbonara is that the eggs are not always fully cooked-don't be afraid the odds of getting ill from undercooked eggs are in your favor.

The recipe I use for pasta carbonara calls to add the eggs at the very end, and toss them around in the (HOT) cooked pasta. That cooks them partially, and then there's also lemon juice in this recipe, so the acid from that "cooks" them too.

Question though...if you added eggs to your pasta water, you'd end up with hard boiled eggs. If you mean to crack them and break them into the water, you'd have stringy, rubbery boiled egg "strands." What kind of recipe are you using, lol?

If you're truly concerned about the eggs not being cooked properly (your risk for getting salmonella is MUCH smaller than what the "experts" tell you), then buy pasteurized eggs, or even (shudder) egg substitute.

what is carbonara sauce??

why the fear of raw eggs??

have you ever heard of anyone getting sick that you can verify?? No,.!!

Just rumors and hype.

I would hesitate at the free range eggs not having vets to supervise..

Commercially raised eggs are well proven safe.

Are you going to balk at egg nog???

EDIT

I forgot mayonaise.. more raw eggs..No cooking

taste it... if you feel that it is still a little slimy, dont swallow it and cook it a little more... eggs cook easily when its out of its shell, so you wouldnt have any problem...