Take a shallow baking pan, like one you would use for cookies and take an over-sized sheet of tin foil(long enough to hang over both ends of the pan by at least 2 inches.
Start from one side and begin to pinch the foil into high, peaks rows.
Continue until the entire piece of foil is pinched and peaked.
Lay bacon over the peaked rows and voila! The fat will drip in between the cracks but still steam upwards to flavor the meat, persevering that natural gooey fatty taste of bacon without all of the actual fat.
I like to add fresh or dried rosemary leaves over the bacon before placing in the oven.
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