Bacon Recipe

Bring to room temperature

Remove bacon from the refrigerator 10–15 minutes before cooking so it loses chill; this helps it cook evenly.

Line a plate with paper towels to drain cooked bacon. If you plan to finish with syrup or garnish, have them ready nearby.

Preheat pan

Place a large heavy skillet or cast-iron pan over medium heat. Add 1 tsp olive oil and 1 tbsp butter and allow the butter to melt and foam. The oil prevents the butter from burning and helps even browning.

Arrange bacon

Lay 6 slices of bacon in a single layer in the pan without overlapping. Work in batches if your pan cannot hold all slices in one layer.

Cook slowly

Cook bacon over medium to medium-low heat. Let it sizzle gently; flip with tongs every 2–4 minutes so both sides brown evenly. Total cooking time per batch will be about 8–12 minutes depending on thickness and desired crispness.

Drain and keep warm

When bacon reaches your preferred doneness, transfer slices to the prepared paper-towel-lined plate to drain rendered fat. If cooking additional batches, keep finished bacon warm on a baking sheet in a 200°F (95°C) oven while you finish the rest.

Repeat

Repeat arranging, cooking, flipping, and draining for the remaining bacon slices, adding a little more oil or butter only if the pan is completely dry.

Optional finishing

If desired, while bacon is hot, brush one side lightly with 1 tsp maple syrup for a sticky-sweet glaze and sprinkle with freshly ground black pepper to taste. Garnish with chopped parsley before serving.

Preheat and prepare sheet

Preheat oven to 400°F (205°C). Line a rimmed baking sheet with aluminum foil for easy cleanup and place a wire rack on top (optional for extra-crisp results).

Arrange bacon

Lay all 12 bacon slices in a single layer on the foil or wire rack without overlapping.

Bake

Bake for 15–22 minutes, depending on thickness and desired crispness. Start checking at 12–15 minutes. Rotate the pan once halfway through if your oven has hot spots.

Drain and finish

Remove bacon from oven and transfer to a paper-towel-lined plate to drain. If using maple syrup or pepper, finish as described above while bacon is hot.