Bacon Recipe

Bring to room temperature

Remove bacon from the refrigerator 10–15 minutes before cooking so the strips are closer to room temperature; this helps them cook evenly.

Preheat oven to 400°F (200°C) if using the oven method. Line a rimmed baking sheet with foil for easier cleanup and place a wire rack on top of the sheet if you want crispier bacon with fat draining away. If pan-frying, place a large skillet on the stove but do not heat it yet.

Arrange bacon

Lightly brush or rub 1 tsp neutral oil on the wire rack or foil (this prevents sticking). Lay bacon slices in a single layer without overlapping. Sprinkle 1 tsp black pepper evenly over the bacon. If making maple-glazed bacon, reserve the maple syrup for the last minute of cooking.

Bake

Place the tray on the middle rack of the preheated oven. Bake for 12–18 minutes depending on thickness and desired crispness: start checking at 12 minutes. Rotate the pan once halfway through for even browning. For chewier bacon, remove earlier; for crispier bacon, bake a bit longer.

Glaze (optional)

If glazing, brush each strip with the 2 tbs maple syrup during the last 1–2 minutes of cooking and return to the oven until syrup is tacky and slightly caramelized (watch closely to avoid burning).

Finish and rest

Using tongs, transfer bacon to a plate lined with paper towels to drain excess fat. Let rest 1–2 minutes to firm up. If any large pools of fat remain on the baking sheet, carefully spoon off or reserve for another use.

Heat and arrange

Place a large cold skillet over medium-low heat. Lay the bacon strips in a single layer without overcrowding. You may cut strips in half to fit if necessary. The cold-pan start helps render the fat slowly and prevents burning.

Render fat and cook

Cook bacon slowly, turning every 1–2 minutes with tongs so it browns evenly. Spoon off excess fat into a heatproof container if it accumulates; leave enough fat in the pan to fry the bacon. Total cook time will be about 8–12 minutes depending on thickness and desired crispness.

Optional deglaze for even finish

If the pan is getting too dark while centers are not cooked, add 2 tbs water to the pan carefully (it will sputter) to create steam, then continue cooking and turning until evenly done.

Maple glaze (optional)

In the last 30–60 seconds of cooking, reduce heat to medium-low and brush maple syrup over the strips, turning once to coat and caramelize slightly. Remove promptly to avoid burning.

Drain and rest

Transfer bacon to paper towels to drain and rest 1–2 minutes before serving.

Sprinkle the chopped parsley and a light dusting (approx. 1/4 tsp) of cracked black pepper over the drained bacon if desired. Serve immediately while warm and crisp.

Store any cooled, leftover bacon in an airtight container in the refrigerator for up to 5 days. Reheat gently in a skillet or oven to restore crispness.