Black pepper bacon

Line a sheet pan with aluminum foil. I typically overlap two or three pieces. 

Remove the bacon from the package and lay as many slices as you can on the foil-lined baking sheet. You can place your bacon very close together, but try not to overlap the pieces. If you can't get the whole package on there, put the remainder back in the fridge for later. 

Sprinkle about half a teaspoon of brown sugar evenly over each slice of bacon. Then grind as much black pepper over all the pieces as you desire. You can use pre-ground black pepper if that's what you have, but this works best with freshly ground black pepper.

Do not preheat your oven. When you have as much bacon as you can fit on your sheet pan, place it in a cold oven and set the oven to 400°F (204°C). 

Set a timer for 20 minutes and start checking the bacon. Depending on the type of bacon and thickness, it could take another 5 or more minutes. Because of the brown sugar, the bacon can burn, so keep an eye on it. 

I start checking at 20 minutes, and if it's not fully done, I will add a couple of minutes to the timer. Once the bacon is done to your liking, remove the slices to a paper towel-lined plate and store them in the fridge if you're not using them immediately.