Under-Carbonating Bitters

So I'm about to bottle my first true ESB-- english malt, lots of fuggles, S-04 yeast. I see the style is slightly undercarbed, but I'm concerned if I do this I might regret it. I will probably drink these on the colder side (40F), as opposed to traditional 55F, and have ended up feeling that my beers are a bit undercarbed anyway. So should I just go ahead and carbonate as usual? Anyone undercarb and then regret it?

ESBs taste just fine regularly carbonated.

Ordinary bitters do really need the lower carbonation to taste right.

Its a true ESB, 30 bitterness and 4.5% alcohol. I'll go ahead and carbonate as usual and keep in mind to undercarbonate only the ordinary bitter. I will be bottling, if that makes any difference.

The thing about carbonation is you can swirl it out if it is too much, but you are pretty well screwed if you wanted more.