Clean and chop the shallots very finely.
In a pan, sauté the shallots in oil over medium heat for approximately 2-3 minutes.
Add the Prosciutto Crudo, cut into thin strips, add the pepper, and take off the heat after 1 minute.
In the meantime, cook the Barilla Emiliane Tagliatelle all'Uovo in plenty of salted water, drain after 5 minutes, when still al dente, and sauté in a frying pan with the salt. Add the arugula last, so that it remains raw and almost "crunchy".
Bind everything together with a pat of butter and grated or shaved Parmigiano Reggiano, depending on how you prefer it, then serve.