The eggs in Carbonara are partially cooked by the heat of the spaghetti. However, according to an article in u003ca href=u0022https://www.sciencedirect.com/science/article/abs/pii/S0023643820301031u0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003eScience Directu003c/au003e, after mixing the pasta with the eggs, the temperature of the carbonara is only 60C, which is not high enough to inactivate all salmonella, if present. For this reason it is not recommended for the elderly, immunocompromised or pregnant.