In a saucepan, sauté the shallots in the oil, along with a few thin slices of truffle, cooking them lightly and uniformly.
Add the Marsala and reduce within a few minutes.
Cook the Barilla Emiliane Tagliatelle all'Uovo in plenty of salted water, drain when al dente, and pour into the saucepan with the sauce prepared.
Briefly sauté the pasta with a few pats of butter and a couple tablespoons of cooking water. Garnish the plates with the truffle slices.