Bacon Recipe

Bring to room temperature

Remove bacon from refrigerator and let sit for 10–15 minutes while you preheat equipment. This helps it cook evenly.

Choose method

Decide whether you will cook bacon in the oven, on the stovetop (skillet), or in the microwave. Steps for each method follow.

Preheat oven to 200°C (400°F). Line a rimmed baking sheet with foil or parchment and set an oven-safe wire rack on the sheet. The rack allows fat to drip away and promotes even crisping.

Arrange 8 slices of bacon in a single layer on the rack without overlapping. Leaving small gaps lets heat circulate.

Place the baking sheet on the middle oven rack and bake for 12–18 minutes, depending on thickness and desired crispness: about 12–14 minutes for thin bacon, 15–18 for thick. Begin checking at 10–12 minutes to avoid burning.

When bacon is golden and edges are crisp to your liking, remove the sheet from the oven. Using tongs transfer slices to a plate lined with paper towels to blot excess fat.

If desired, while still warm, lightly brush or drizzle 1 tablespoon maple syrup or honey across the slices for a candied finish, and season with black pepper to taste.

Place a large skillet (preferably cast-iron or heavy-bottom) on the stove and add 1 tsp neutral oil only if your pan is not well-seasoned or the bacon pieces are very lean. Otherwise start with a cold dry pan.

Lay 8 bacon slices flat in the cold skillet without overlapping. Turn heat to medium-low. Starting in a cold pan helps render fat slowly and prevents burning.

Cook for 6–12 minutes, flipping every 2–3 minutes with tongs so both sides cook evenly. Adjust heat as needed: lower if bacon spits excessively or browns too quickly; raise slightly if not sizzling. Thin bacon will finish faster; thick-cut takes longer.

When bacon reaches desired crispness, transfer slices to a plate lined with paper towels to drain. Blot gently to remove excess grease.

Brush with 1 tablespoon maple syrup or honey if you want a sweet glaze, and season with black pepper to taste.

Line a microwave-safe plate with 2 layers of paper towels. Arrange up to 4 slices of bacon in a single layer on the paper towels without overlap and cover with a third paper towel to reduce splatter.

Microwave on high for 3–5 minutes, checking after 3 minutes. Cooking time depends on microwave power and bacon thickness: thin typically 3–4 minutes, thick 4–6 minutes. Continue in 30-second increments until desired crispness.

Carefully remove plate (it may be hot). Transfer bacon to fresh paper towels and blot any excess fat. Optionally brush with maple syrup and season with black pepper.

Let bacon rest for 1–2 minutes to firm up slightly. Serve immediately as part of breakfast, in sandwiches, salads, or crumble over dishes. Discard paper towels with absorbed grease properly; cool fat can be saved in a sealed container for cooking.

Reheating: For best texture, reheat leftover bacon in a 175°C (350°F) oven on a rack for 3–5 minutes or in a skillet over medium for 1–2 minutes.