Pasta alla Chitarra with Burrata-Speck-Pea Sauce

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12 ounces pasta alla chitarra, fresh or dried

1/2 teaspoon kosher salt, plus more for the pasta water

2 teaspoons olive oil

1 small shallot, julienned

3 ounces speck (about 10 thin pieces), each piece sliced into 1/4-inch strips (can substitute prosciutto)  

2/3 cup freshly shelled English peas

1/2 cup labneh

1 tablespoon freshly squeezed lemon juice  

1/4 teaspoon freshly ground black pepper

2 tablespoons finely chopped fresh mint

1 1/2 cups hot, starchy pasta water

30 sugar snap peas, stringy ends removed, sliced on the bias into 1/4-inch pieces

One 8-ounce tub burrata cheese (2 balls), drained

1/2 cup pea sprouts or tender vines of young peas (optional)  

Freshly grated Parmigiano-Reggiano cheese, Q.B. (optional)