Traditional pasta carbonara often involves stirring raw, beaten eggs into hot, cooked pasta without using heat from the stove. A study cited in Food Poisoning Bulletin showed this method doesn't kill all of the bacteria that could be present in eggs. My recipe calls for a safer preparation of the eggs by heating the fettuccine carbonara on low for a couple of minutes or so while tossing the pasta with the egg mixture. This allows the eggs to thicken and reach a safe temperature while still coating the pasta with a creamy sauce.