Bring a large pot of salted water to a boil. Add the spaghetti and give it a stir.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the pastrami and capers and cook until the meat begins to brown, about 3 minutes. Turn the heat to low.
When the spaghetti is very al dente, reserve some cooking water and strain. Add the spaghetti to the skillet along with 2 ladles of pasta water. Toss and stir vigorously with tongs to continue to cook and begin to emulsify the oil. Pour in the eggs, cream cheese and Parmesan. Continue to stir with tongs and toss until the sauce is creamy and coats the spaghetti. Add more pasta water as needed to create a creamy sauce. Stir in the scallions and everything bagel seasoning. Transfer to a large bowl, then sprinkle with additional Parmesan and everything bagel seasoning.
Ask your deli counter for a whole uncut piece of pastrami so you can slice it to the appropriate size.
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