Cook carrots in boiling water to cover in a large saucepan 15 minutes or until carrots are tender; drain. Cook bacon in a medium skillet until crisp. Remove bacon and drain on a paper towel, reserving 1 TBS of drippings in skillet. Crumble bacon and set aside. Sauté onion in reserved drippings over medium-high heat 3 minutes or until tender. Stir in brown sugar, pepper and carrots. Cook, stirring often, 5 minutes or until carrots are glazed and thoroughly heated. Transfer carrots to a serving dish, and sprinkle with crumbled bacon.