Bacon (2) Recipe

Pan-fry method (crispy edges, slightly chewy center)

Place a large skillet over medium heat and let it warm for 1 minute. If your bacon is very lean or your pan is prone to sticking, add 1/2 teaspoon neutral oil and spread it. Lay the 2 bacon slices flat in the cold skillet without overlapping. Turn heat to medium-low–medium so fat renders slowly. Cook undisturbed for 4–6 minutes, then use tongs to flip each slice. Continue cooking 3–5 minutes more, flipping occasionally, until bacon reaches desired crispness (total cook time about 7–11 minutes). Sprinkle a pinch of black pepper over the slices while cooking if desired. Transfer cooked bacon to a plate lined with paper towels to drain. Let rest 1 minute and serve.

Oven method (evenly crisp, hands-off)

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on the sheet if you have one; otherwise place bacon directly on the foil. Arrange the 2 bacon slices in a single layer without overlapping. Put the sheet on the middle rack and bake 12–18 minutes depending on thickness and desired doneness: about 12–14 minutes for thinner crisp, 15–18 for thick and very crispy. Rotate the pan once halfway for even baking. Using tongs, transfer bacon to paper towels to drain and rest 1 minute before serving. Optionally grind a pinch of black pepper over the slices while hot.

Microwave method (quick)

Line a microwave-safe plate with 2 layers of paper towel. Place the 2 bacon slices side-by-side on the paper towels and cover with another paper towel. Microwave on high for 1½–2½ minutes depending on microwave power and bacon thickness (start with 1:30 and add 15–30 second increments). Check for doneness and continue in short bursts until desired crispness. Carefully remove plate (hot grease) and transfer bacon to fresh paper towels to drain.