Sort of, yeah. With carbonara you whisk the egg with cheese before you apply it to the pasta. It looks like here's she's cracking the whole egg over the rice. A thin mixture mixed in with the whole pot of strained, hot pasta will cook the egg pretty well. This looks like it'd cook it only a little bit and still be mostly uncooked even with the residual heat from the rice.
Eggs in Japan are like hella clean and regulated so they're okay to eat raw. And if your country's eggs aren't up to their standard the closest thing is eating pasteurized eggs