Bacon Recipe

Prep

Bring bacon to room temperature for 10 minutes if refrigerated. This helps it cook evenly. Line a plate with paper towels or set a wire rack over a tray for draining.

Heat pan

Place a heavy skillet over medium heat and add 1 tsp neutral oil or a small pat of butter. Warm for 30–60 seconds until shimmering but not smoking. The oil helps prevent sticking and promotes even browning.

Cook bacon

Lay bacon slices in a single layer in the skillet without overlapping. Let them cook undisturbed for 3–4 minutes until the edges begin to brown. Flip with tongs and cook another 2–4 minutes, adjusting time based on thickness and desired crispness. Reduce heat slightly if bacon is browning too fast.

Season

During the final minute of cooking, sprinkle the bacon with freshly ground black pepper. If glazing, brush 1 tbs maple syrup or honey over each slice and cook 30–60 seconds more, flipping once so glaze caramelizes lightly—watch carefully to prevent burning.

Drain

Transfer cooked bacon to the prepared paper towel-lined plate or wire rack to drain excess fat for 1–2 minutes. If using flaky sea salt, sprinkle lightly while bacon is hot.

Serve

Serve immediately while hot and crisp, or keep warm in a low oven (95–105°C / 200–220°F) on a wire rack until ready to plate.

Prep oven

Preheat oven to 200°C (400°F). Line a rimmed baking sheet with foil for easier cleanup. Place a wire rack on the sheet if you want extra-crispy bacon (fat will drip away); otherwise you can lay slices directly on the foil.

Arrange bacon

Lay bacon slices in a single layer on the rack or foil, not overlapping. If you like, brush each slice lightly with a little oil or scatter a few drops to help even browning.

Bake

Bake for 12–18 minutes depending on thickness and desired crispness: 12–14 minutes for thinner bacon, 16–18 for thicker cut. Rotate the pan once halfway through for even cooking.

Optional glaze

If glazing, after about 10–14 minutes (when bacon is mostly cooked but still flexible), brush each slice with 1 tbs maple syrup or honey and return to the oven for 2–4 minutes until caramelized.

Drain and serve

Remove bacon and transfer to paper towels or a clean wire rack to drain for 1–2 minutes. Finish with a light sprinkle of flaky salt or cracked pepper if desired, then serve.

Carefully pour off and discard or reserve bacon fat once cooled slightly into a heatproof container. Wipe excess fat from pan after it cools before washing. If oven-baking, let foil cool and crumple for easy disposal; do not pour leftover grease down the sink.