Side Of Bacon Recipe

Oven method (recommended for even cooking)

Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil for easier cleanup and place a wire rack on top of the sheet. Arrange the bacon slices in a single layer on the rack without overlapping. If making candied or glazed bacon, lightly sprinkle brown sugar evenly over the slices and drizzle maple syrup in thin lines across them; then grind the 1 tsp black pepper over all slices. Bake on the middle rack for 15–20 minutes for thick-cut bacon, checking at 12 minutes; bake until the edges are browned and the fat is rendered to your preferred crispness. For chewier bacon, remove closer to 15 minutes; for very crisp, go to 20–22 minutes.

Stovetop method (quick, good for small batches)

Place a large cold skillet (cast-iron is ideal) on the stove and lay the bacon strips in a single layer without overlapping. Turn heat to medium-low. Cook slowly so fat renders: about 8–12 minutes, flipping occasionally with tongs. As bacon shrinks and releases fat, adjust heat so it sizzles gently but does not burn. In the last 1–2 minutes, sprinkle brown sugar and drizzle maple syrup if using, and crack the 1 tsp black pepper over the bacon. Continue to cook until desired crispness is reached.

Finish and drain

Using tongs, transfer cooked bacon to a plate lined with paper towels to absorb excess fat. If you used brown sugar/glaze, let the bacon sit briefly so the glaze sets (about 1 minute). Reserve bacon fat for other uses or discard per preference.

If you want a glossy, slightly sauced finish, return the skillet to medium heat, add 1 tablespoon butter and the extra 1 tsp freshly ground black pepper; swirl until the butter melts and is foamy. Add the drained bacon briefly (20–30 seconds) and toss to coat in the butter and pan juices, then remove and serve immediately.