Years ago I read about doing it in the oven - here on this board. I'd never heard of that.
I tried it the first time and, hoo boy what a mess! So, I revised it and now what I do is take a large baking sheet (rimmed) and put down some nonstick aluminum foil. Then I put the bacon atop that. Then I take a sheet of parchment paper and press it down on top of the bacon, totally covering it.
It cooks great and no splatter. When I take it out I do as I always did and have a plate, or some sort of flat dish, with a paper towel on it and put the bacon on the paper towel. Maybe it's two layers of paper towel. Now I can't recall, as it's been a while. 