[Bentley Green]

Yes! Anything less than that in my book.

Low-fat milk is just not suitable for milk-based sauces. I might try it with 2%, but I'm wondering it it will work.

In cooking, with certain sauces, you MUST have the fat in order for the consitency to be right. But in the case of spaghetti carbonara, you need heavy cream to bring out the body in the sauce.