Start in a cold pan

Lay strips of bacon in a large skillet (cold).  They can be touching, since once the fat renders out, there will actually be a lot of room in between the pieces.  Set pan over low heat until fat starts to render.  If you have  a splatter guard, use it — bacon can sputter a bit as it cooks, which can be both painful and messy.

 

Turn up the heat

Increase heat to medium and continue to cook, turning occasionally, until most of the fat has rendered and the bacon is starting to crisp up.

 

Drain & Crisp

Once edges are dark (but not burned), transfer bacon to a paper towel-lined plate.  Bacon strips will crisp up as they cool.  Serve whole, or crumble once cool.  Be ever vigilant for hands that may suddenly appear out of nowhere and cause these crispy morsels to disappear!