Heat the oven to 400°F (205°C). Line a large rimmed baking sheet with oven-safe parchment, keeping it inside the pan and within the paper manufacturer's temperature limit. Use a second rimmed pan if the strips will not fit without overlap.

Arrange the raw bacon in a single layer. Bake on the middle rack for about 20–30 minutes, rotating the pan around halfway. Begin checking at 18 minutes; very thick strips may need longer. Follow any specific package cooking directions.

Continue until the strips are fully cooked and crisp, removing thinner pieces as they finish. Cured bacon can retain some pink color. Avoid broiling or partially cooking the bacon for later finishing.

Using tongs, transfer the cooked bacon to a clean paper-towel-lined plate. Drain briefly, then serve. Let the rendered fat cool safely in the pan before handling or disposing of it.

Estimated yield is six portions of about 28 g cooked bacon, but actual shrinkage varies. For the nutrition portion, weigh the cooked drained strips. Refrigerate leftovers promptly in a covered container; use within 3–4 days and reheat thoroughly to 165°F (74°C).