Bacon Recipe

Prepare pan and bacon

Choose a large heavy-bottomed skillet (cast iron preferred) that can hold the bacon in a single layer without overlapping. Lay the bacon slices flat in the cold skillet so they just touch but do not overlap.

Optional: add water

If you prefer more evenly rendered fat and slightly less splatter, add about 1–2 tablespoons of water to the pan. The water will steam and help the fat render before the bacon starts to brown.

Cook slowly

Place the skillet over medium-low heat. Let the bacon heat slowly; this allows fat to render and prevents burning. After about 5–7 minutes, the bacon will begin to release fat and the edges will turn golden. Using tongs, flip each slice every 2–3 minutes for even cooking.

Adjust heat and crisp

If the bacon is cooking too quickly or the fat is sputtering heavily, lower the heat. If it isn’t browning after sufficient rendering, raise heat slightly to medium. Continue flipping until bacon reaches desired doneness: about 10–15 minutes for thick-cut to be crisp but still slightly chewy, longer if you want very crisp bacon.

Drain and rest

When done, transfer bacon to a plate lined with paper towels to drain excess fat and rest for 1–2 minutes. If desired, season with a light grind of black pepper immediately while hot.

Serve

Serve warm as a side or use in recipes. For a sweet-savory variation, brush lightly with maple syrup just before serving or offer hot sauce on the side.

Preheat and prepare pan

Preheat oven to 400°F (200°C). Line a baking sheet with a layer of aluminum foil or parchment for easy cleanup. If using a wire rack, place it on the sheet and arrange bacon in a single layer on the rack; otherwise lay bacon directly on the lined sheet.

Bake

Place the baking sheet on the middle rack. Bake for 12–20 minutes depending on thickness and desired crispness: about 12–15 minutes for regular slices, 15–20+ minutes for thick-cut. Check at 10 minutes to monitor browning; rotate sheet once if your oven cooks unevenly.

Remove and drain

When bacon is browned to your liking, remove from oven and transfer to a paper towel-lined plate to drain and rest 1–2 minutes. If bacon was on foil, carefully tilt foil to pour rendered fat into a heatproof container for disposal or use.

Serve

Serve warm with optional maple syrup or hot sauce and garnish with chopped parsley or chives if using.

Short-term storage

Cooked bacon can be stored in an airtight container in the refrigerator for up to 4 days. Re-crisp by reheating in a skillet over medium heat or 3–5 minutes on a baking sheet in a 350°F (175°C) oven.

Freezing

To freeze, lay cooled bacon slices in a single layer between sheets of parchment or wax paper in a freezer-safe bag. Freeze up to 1 month. Reheat from frozen in a skillet over low heat, turning frequently, or in a 350°F (175°C) oven until warmed through and crisp.