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In a pan, sauté the speck until crispy.
Add the cherry tomatoes to the pan and sauté them briefly.
Cook the pasta in a large pot of salted water until it's halfway done, then drain it.
In a bowl, mix the burrata with the pesto to create a creamy sauce.
Combine the drained pasta, crispy speck, and sautéed tomatoes in the bowl and set aside.
Transfer the pasta mixture back to the pan to finish cooking.
Once done, turn off the heat and stir in the burrata and pesto mixture, adding pasta cooking water if needed to achieve the desired consistency.
Toss everything together well.
Plate the dish and garnish with crispy speck, fresh basil, black pepper, and a drizzle of olive oil.