Bacon Recipe

Pan-fried bacon (crispy edges, tender middle)

Place a large skillet over medium heat and add the optional 1 tsp of neutral oil if your bacon is very lean or your pan is prone to sticking. Once the pan is warm (about 1–2 minutes), lay the three bacon pieces side by side in a single layer without overlapping. Cook undisturbed for 3–5 minutes until the underside is browned and the fat begins to render. Flip each strip using tongs and continue cooking another 2–4 minutes, adjusting heat to maintain a steady sizzle but avoid burning. For extra-crispy bacon, flip every 1–2 minutes and cook an additional 2–3 minutes. Total cook time will be about 6–10 minutes depending on thickness and desired crispness. If using, sprinkle up to 1 tsp freshly ground black pepper over the bacon during the final minute of cooking. Transfer cooked bacon to a plate lined with paper towels to drain excess fat for 1–2 minutes before serving.

Oven-baked bacon (evenly cooked, less splatter)

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil and place a wire rack on top (optional for extra-crisp). Lay the three bacon pieces in a single layer on the rack or directly on the foil without overlapping. Bake for 12–18 minutes, checking at 10 minutes for thickness — thinner bacon will finish around 12 minutes, thicker around 16–18. For chewier bacon, remove earlier; for crispier bacon, leave a couple minutes longer until golden brown. Remove from oven and transfer bacon to paper towels to drain for 1–2 minutes. Optionally season with up to 1 tsp black pepper while hot.

Microwave quick method (fastest)

Line a microwave-safe plate with two layers of paper towel. Place the three bacon strips side by side on the towels and cover with one more paper towel. Microwave on high for 3–5 minutes, checking after 3 minutes; continue in 30-second increments until desired doneness. Microwave times vary by power and bacon thickness. Let rest 30 seconds, then transfer to fresh paper towel to drain.