Bring a small pot (medium pot for 4 servings) of salted water to a boil. Wash and dry produce.

Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan. Once cool enough to handle, roughly chop.

Once water is boiling, add agnolotti to pot; cook until al dente and floating to the top, 3-5 minutes. Reserve ½ cup pasta cooking water, then drain.

While bacon and agnolotti cook, thinly slice chives. Pick sage leaves from stems; roughly chop half the leaves (all for 4 servings). Quarter lemon.

Halve and toast baguettes. Spread cut sides of baguettes with garlic herb butter and sprinkle with chives.

In pan used for bacon, melt 1 TBSP plain butter (2 TBSP for 4 servings) over medium-high heat. Add sage; cook, stirring occasionally, until fragrant, 30-60 seconds.

Whisk in stock concentrate, cream sauce base, garlic powder, and a squeeze of lemon juice (big squeeze for 4) until combined. Bring to a simmer and cook until slightly thickened, 30-60 seconds. TIP: If sauce seems too thick, stir in reserved pasta cooking water a splash at a time. If pasta isn’t done yet, ladle water directly from pot.

Stir in agnolotti and bacon. Season with salt and pepper.

Divide agnolotti and bacon between plates and sprinkle with Parmesan. Serve with chive garlic bread and remaining lemon wedges on the side.