• Bring a small pot (medium pot for 4) of salted water to a boil. Wash and dry produce. • Add bacon* to a hot large dry pan. 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 bacon. • Once water is boiling, add agnolotti to pot; cook until al dente and floating to the top, 3-5 minutes. Reserve 1/2 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). Quarter lemon. • Halve and toast baguettes. Spread cut sides with garlic herb butter and sprinkle with chives.

• In pan used for bacon, melt 1 TBSP plain butter (2 TBSP for 4) 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 (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.

• Sprinkle agnolotti and bacon with cheese. Serve with chive garlic bread and remaining lemon wedges on the side. Bacon is fully cooked when internal temperature reaches 145°.