I, too, follow a moderate carb diet, consuming between 120 and 150 grams carbohydrate most days. One of the reasons I feel that I can get away with it is because I was age 70 before I became diabetic. While I suppose it is possible that I might live to be 97 like my great-grandmother, in all probability I don't have the same level of concern about complications likely to occur in the long term as those of you who have a life expectancy of decades ahead of you.
In spite of my carb allowance I've been able to keep my A1c between 5.5 and 6.1 on MDI ever since I started insulin four years ago. I don't have a CGM but test enough to know that my BG variability is greater than I'd prefer, but I have developed a few tricks to temper it somewhat. One is to split the carbs in my "meals" into a main meal and a snack about two hours later, but bolus for the full amount previous to the meal. That allows time for my BG to drop after the main meal before I consume the rest of the carbs. If I didn't do that and consumed the full amount at once, I'd likely be hitting a BG of 180 or more after almost every meal.
One thing I don't eat is oatmeal. The first several years I continued to make my own homemade rye bread, but could only have half a slice at breakfast since I'm twice as insulin resistant in the morning as later in the day. After I was diagnosed with osteoporosis a couple of years ago, though, I decided that I needed to add more dairy in my diet. So I had to give up my beloved homemade bread to allow for the carbs in milk. I do still eat pasta in limited serving sizes, though. It is so slow digesting that I can much more easily get away with pasta than with bread or potatoes.