Delicious photo, yes here in CM there are many different permutations of Moo Tod, some fatty, some not fatty. The fatty ones work best with Carbonara. I experimented with Moo Krob, but that does not work as well, the crust there is a bit rubbery and has to be cut off, after you render the fat. Doesn't work with Carbonara as well. Paperlapapp, just throw in any old Moo Sam Chan Tod, works just as well for Carbonara. If you need more salt, just salt. Nobody will tell the difference.
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