Cut the zucchini into sticks and blanch for 2 minutes. Brown the onion with half the butter, add the balsamic vinegar, cream, bouillon cube, and salt, then cook for 2 or 3 minutes.
Filter everything with a sieve and place in a pan with the rest of the butter. Lastly, add the zucchini and remove from heat.
Cook the Barilla Emiliane Tagliatelle all'Uovo in plenty of salted water, then drain when al dente. Toss with the sauce and sprinkle with chopped parsley.