I’ve made carbonara a few times and came out great. The cheese I used was vacuum hard Parmesan bought in local supermarket (I grate the cheese right before cooking carbonara).
I bought this [Parmigiano Reggiano](https://imgur.com/a/LnaNXog) today at Costco, but I also saw this [Shredded Parmigiano Reggiano](https://www.costco.com.tw/Warehouse-Only/Food-Beverages/Chilled/Kirkland-Signature-Shredded-Parmigiano-Reggiano-454g/p/386626) , so here are my questions.
1. Does pre-grated cheese make a huge difference for cooking carbonara? Ex: harder to melt, less flavor etc? Because if it is almost the same as freshly grated cheese then I might just buy pre-grated cheese to save my time on grating those cheese.
2. I know Parmesan is different than Parmigiano Reggiano, but which is better for Carbonara? (I wanted to buy Parmesan but only saw Parmigiano , and after I google it seems like it’s king of cheese? O.o)
3. There were 24 months aged Parmigiano and 36, I bought the 36 one, which is better for carbonara?
Dining and Cooking