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Spaghetti Carbonara: Options & Substitutes for Raw Eggs

Using Raw Eggs

If you’re squeamish about raw eggs in pasta sauce, like that in the Chicken Carbonara, here’s the scoop: It’s important that you add the drained pasta to the egg mixture while it’s still hot. The heat from the pasta will cook the raw eggs. You can also use pasteurized eggs; they’ve been heated just below the “scrambling point,” killing any salmonella that may have been present. Use ½ cup Egg Beaters brand for the two eggs used in the Carbonara recipe.

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