Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the spaghetti.

In a bowl, whisk together the eggs and grated Parmesan cheese until well combined. Set aside.

In a large skillet, heat a drizzle of olive oil over medium heat. Add the corned beef and cook until heated through, breaking it apart with a spoon. Add the minced garlic and cook for another minute, until fragrant. Remove the skillet from the heat.

Transfer the corned beef and garlic mixture to a blender or food processor. Blend until smooth.

Add the blended corned beef mixture to the egg and Parmesan mixture, whisking to combine.

Add the cooked spaghetti to the skillet (off the heat). Quickly pour the corned beef and egg mixture over the hot pasta, tossing continuously to create a creamy sauce. If the sauce is too thick, add some reserved pasta water, a little at a time, until you reach the desired consistency.

Season with salt and freshly ground black pepper to taste.