Line a half sheet pan with parchment paper and lay the bacon in a single layer so that there's little or no space between the pieces on a cooling rack set in the pan.
Liberally sprinkle one side of the bacon slices with the 1/4 teaspoon black pepper, 4 tablespoons sugar and red pepper flakes.
Set the sheet pan in the oven and roast for 15 minutes. Remove the pan and use the back of a spoon to spread the dissolved sugar/pepper mixture evenly across the slices of bacon. Wait one minute.
Flip the bacon over and liberally sprinkle the other side of the bacon with remaining black pepper and 3 tablespoons sugar.
Return the sheet pan to the oven and roast until desired doneness: 15 minutes for chewy, 18 minutes for crisp. Slide parchment off pan and allow to cool completely. Store at room temperature for up to 3 days. Do not Refrigerate.