Bacon Recipe

Bring bacon to near-room temperature

Remove bacon from refrigerator 10–15 minutes before cooking to reduce shrinkage and promote even cooking.

Preheat or prep equipment

Choose your cooking method below (oven-baked or pan-fried) and follow the corresponding steps. Line the rimmed baking sheet with aluminum foil for easier cleanup if oven-baking.

Arrange bacon

Preheat oven to 400°F (205°C). Place a wire rack on the rimmed baking sheet. Lay bacon slices in a single layer on the rack without overlapping so fat can render and crisp evenly.

Optional seasoning

If using black pepper and/or brown sugar, lightly sprinkle on bacon slices now. For a sweet glaze, brush bacon with 1 tablespoon maple syrup halfway through baking.

Bake

Bake on the middle oven rack for 15–22 minutes depending on slice thickness and desired crispness. Start checking at 12–15 minutes for thinner slices; thick-cut will take toward the upper range. Rotate the pan once at the halfway point for even browning if your oven has hot spots.

Finish and rest

When bacon reaches desired color and crispness, remove from oven. Using tongs, transfer slices to a plate lined with paper towels to absorb excess fat. If using the second tablespoon of maple syrup as a glaze, brush lightly now. Sprinkle chopped parsley if desired.

Heat skillet

Place a large skillet over medium heat without adding extra oil. Let skillet warm for 1–2 minutes until hot but not smoking.

Cook bacon

Add bacon strips in a single layer (work in batches if needed). Cook 4–6 minutes per side for regular slices, 6–9 minutes per side for thick-cut, adjusting heat as necessary. Reduce heat slightly if the bacon is browning too quickly while still tough in the center.

Drain

When bacon is crisped to your liking, transfer to a paper towel–lined plate to drain excess fat. If desired, sprinkle with black pepper, brown sugar, or brush with maple syrup immediately after removing from the pan.

Use rendered fat (optional)

Carefully reserve rendered bacon fat in a heatproof container for future cooking (strain if storing). Let the skillet cool slightly and wipe clean when finished.

Serve bacon warm as a side for breakfast, chopped into salads or sandwiches, or as a garnish. Use paper towels to blot any remaining surface grease before plating.

Handle hot bacon and rendered fat carefully. Discard used paper towels and cool fat before transferring to trash (do not pour hot fat down the sink). Clean pans and racks with hot, soapy water; foil-lined baking sheet will reduce cleanup time.